Pre-freezing the rhubarb makes it much easier to crush. I don't get a whole
lot of rhubarb at once, so I stockpile in the freezer over the year. I'm
gonna hafta start a big batch soon, because I'm running out of freezer space
for the rest of my food!

"Richard Kruse" > wrote in message
news
> A method I like in making rhubarb wine is slicing the rhubarb in thin
> slices, add the sugar to the rhubarb. The sugar extracts the juice from
> the rhubarb so strain and then rinse the pulp with the water the recipe
> calls for.
> Dick
>
>