RHUBARB-CHAMPAGNE HOMEMADE

4 cups finely chopped rhubarb
4 cups white sugar
1/2 cup white vinegar
1 lemon finely sliced
25 cups water

Combine all ingredients and let stand in a pail for at least 2 full days.
Strain out fruit and residue and bottle.
This is meant to be consumed reasonably soon, as the mixture could become quite pressurized over too much time

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Adına festivaller yapılan bir bitki,şarabından pastasına herşey yapılıyor.


RHUBARB-WINE
5 pounds rhubarb
1 1/2 gallons boiling water
1 cup raisins
3 pounds brown sugar
3 oranges sliced
3 lemons sliced
1 tblsp. active yeast
Method
Chop all rhubarb and put into a crockpot. Add the boiling water and let it sit for 3 days covered.
Filter the liquid, and to that add chopped raisins, fruits and sugar. Add the yeast and stir well. Cover the pot again and leave in a warm area for 30 days to ferment. Give the mix a stir daily.
Filter the mixture again and pour into well sterilized bottles and keep in a cool area.
The wine will taste the best the longer it is allowed to age.

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