Step 1

Wipe rhubarb; cut in small pieces and place in a large crock pot.

Step 2

Add cold water, cover closely and leave for 5 days.

Step 3

After this time, strain liquid off through a sieve or linen jelly bag.

Step 4

Press the liquid out of the pulp without allowing the later to pass through the mesh of sieve or cloth.

Step 5

Measure liquid; allow 3 ½ to 3 ¾ pounds of sugar to each gallon, the amount depending on the acidity of the fruit.

Step 6

Stir well and leave for 5 days, stirring twice daily.

Step 7

On the 5th day pour the liquid into a clean cask, dissolve the Isinglass in a little warm water, add this, the root ginger, and the orange and lemon rinds, cover the bung hole tightly with a cloth.

Step 8

When liquid ceases to work or bubble, remove the ginger and lemon and orange rind and either bung the cask securely or pour off the wine and bottle it.

Step 9

Leave for 6 to 12 months.