This is a recipe from Sheila Emmett who says “We used an assortment of sources but not without first consulting our very very old Mary Woodman Home Made Wines book ( which was passed down to us from an aunt who lived in the New Forest), which usually includes some valuable tips. Unfortunately I do not know the variety but it is a very vigorous one and has been growing on the Canalside Allotments for many years.”
It is best to use mid season rhubarb which has the best flavour. Wipe the rhubarb clean and cut up into pieces, then freeze for a few days.
Put the water and the frozen rhubarb into a large pan and bring to the boil. Allow to cool then add the ginger and stand with a cover on for 3 to 4 days. Strain through a sieve into a sterilized fermentation container. Add the sugar and yeast and allow to ferment in a warm place until completion.
When the bubbling stops and the wine begins to clear it should be ready to syphon into bottles
It should be ready to drink after 9 months.