10 lb rhubarb
2 gal water
sugar
1 orange, finely peeled rind
1 lemon, finely peeled rind
½ oz ginger root
1 oz Isinglass
Wipe rhubarb; cut in small pieces and place in a large crock pot.
Add cold water, cover closely and leave for 5 days.
After this time, strain liquid off through a sieve or linen jelly bag.
Press the liquid out of the pulp without allowing the later to pass through the mesh of sieve or cloth.
Measure liquid; allow 3 ½ to 3 ¾ pounds of sugar to each gallon, the amount depending on the acidity of the fruit.
Stir well and leave for 5 days, stirring twice daily.
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.
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.
Leave for 6 to 12 months.
Sugar: 2g
:
Calcium: 132mg
Calories: 33kcal
Carbohydrates: 7g
Fat: 1g
Fiber: 3g
Iron: 1mg
Potassium: 422mg
Protein: 12g
Saturated Fat: 1g
Sodium: 18mg
Vitamin A: 154IU
Vitamin C: 15mg
