Step 1

Add the honey and rhubarb into a quart mason jar.  If you'd like, allow the honey to draw the juices out of the chopped rhubarb for 24 hours, but that's optional.

Step 2

Add the lemon juice and water to the mason jar and stir to incorporate and dissolve the honey.

Step 3

Dissolve 1/4 packet of wine yeast in a small amount of water.  Allow it to bloom for at least 5 minutes before adding it into the mason jar.  Top the jar with water if necessary to bring it to within an inch of the top.

Step 4

Seal the quart mason jar with a mason jar fermentation kit and allow to ferment at room temperature for about 6 weeks.

Step 5

Once fermentation has stopped, gently pour the mead into another container, leaving behind any sediment in the jar.  Pour it through a fine-mesh strainer to remove any rhubarb hunks.

Step 6

Bottle in a flip-top Grolsch bottle and let it age for at least 2 more weeks before drinking.