Rhubarb Wine
A tangy and sweet homemade rhubarb wine with fruity lemon and raisin notes, perfect for wine enthusiasts and those looking to craft their own fermented beverages.
Ingredients
Instructions
- Put the diced rhubarb into a crock and pour boiling water over it.
- Cover and let stand for 24 hours.
- Strain the mixture and reheat the liquid.
- Add the sugar, raisins, and sliced lemons to the heated liquid.
- When lukewarm, add half a yeast cake, dissolved in a little water.
- Keep well covered for four weeks, stirring often.
- Strain and filter the fermented liquid.
- Place in bottles and completely seal after fermentation has stopped.
Tips & Substitutions
For optimal flavor, use fresh rhubarb and ensure it is diced uniformly to promote even extraction. If you prefer a sweeter wine, consider adding more sugar or using a mix of white and brown sugar for depth. Alternatively, you can substitute raisins with dried apricots for a different fruity note. Stirring frequently during fermentation helps develop a more complex taste.
Serving Suggestions
Rhubarb wine pairs beautifully with a variety of dishes, such as roasted meats or a Fruit Medley Bowl. Serve it chilled in wine glasses to enhance its refreshing qualities. For a fun twist, use it as a base for cocktails or spritzers, adding sparkling water and fresh fruit for a delightful summer drink.
Storage & Reheating
Once bottled, store your rhubarb wine in a cool, dark place to preserve its flavor. It's best enjoyed young, but it can age for a year or more if stored properly. After opening, keep it sealed in the refrigerator. If you notice sediment, gently pour to leave it behind when serving.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Wine contains roughly 1127 calories, with 26g protein, 281g carbohydrates, and 4g fat. It is an excellent source of vitamin C (206% of the Daily Value), iron (184% of the Daily Value), and potassium (101% of the Daily Value). Note that it is relatively high in sodium, at 1100mg per serving (48% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb, but be sure to thaw and drain it before dicing. This will help maintain the right texture and flavor profile in your wine. Keep in mind that fresh rhubarb often yields a more vibrant taste.
How long will the rhubarb wine last once bottled?
When properly sealed and stored in a cool, dark place, rhubarb wine can last up to a year or longer. However, for the best flavor experience, it's recommended to consume it within the first six months after bottling.
What can I do if my wine is too sweet?
If your rhubarb wine turns out too sweet, consider mixing it with a drier wine or adding a splash of lemon juice to balance the sweetness. This can elevate the complexity of flavors and make it more enjoyable.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).