here's another recipe for you! 15 lb of rhubarb, 2 1/2 lb sugar,1 gal water, yeast. Chop up rhubarb, pour boiling water over it, and mash. Don,t heat any further. leave to soak over night. strain of liquor and press 'fruit' to get any remaining juice. Stir in sugar, bung in yeast, put in demi-john. This recipe is from John Seymour, the self-sufficiency guru (deceased) I made some last May, Very violent initial ferment, then slowed to a nice steady rhythm. I forgot it was in the shed, and only gave it it,s first racking on Thursday last week! It has maintained its flavour and colour (pink) well, good alcohol content, another 4 months till my 50th birthday......