Ingredients:
6 (Imperial) lbs Rhubarb
2.5 (Imp) lbs sugar
1 (Imp) gallon water
1 oz. precipitated chalk
2 tsp citric acid
1 Campden tablet
Yeast (and nutrient)
Procedure:
It recommends garden rhubarb from late May, cleaned and chopped. Add 2/3 of the water and 1 Campden tablet. Leave for 3 days, stirring it twice a day. Then strain the fruit and press it dry. Add the chalk to the resulting juice; when the fizzing subsides, add the remaining ingredients and ferment.
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