My very basic way to make rhubarb wine:
Chop up rhubarb & fill a bucket, pour on boiling water to just
cover it, let cool, add yeast when blood temperature, leave 3 days in bucket well covered, strain off the liquid, mix with 1.5 kg sugar and dissolve it, put into demijohn, add airlock and wait about six weeks. Syphon off into clean bucket leaving sediment behind, clean out demijohn, put wine back, let it settle, if any more sediment then syphon off again. Keep in & pour straight from demijohn, or sterilise and bottle.
There are probably other ways, but this works for me.