I've only used this method the last three years and everyone who gets a glass says how much they like it, some even ask if they can buy a bottle off me....it's always no.
Rhubarb Wine
To make 1 gallon
2kg Rhubarb
1.4kg Sugar
2tsp Pectolase
1tsp All purpose wine yeast
1tsp Yeast nutrient
Method
Wash and cut the rhubarb into chunks, freeze overnight and then the next day defrost in a bucket or FV.
When it has defrosted add the sugar and leave for 24 - 36 hours.
Strain the rhubarb liquor into a demi-john, add some cold water to the rhubarb and swill around to remove
all of the liquid - add this to the demijohn. Top the demi-john up with water - but only 3/4 fill as when fermentation starts it may overflow!
Also add the pectolase, yeast and nutrient. Fit an airlock.
When the fermentation has slowed down top the demi-john up with cooled boiled water.
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I throw the sugar in on top of the frozen rhubarb, and then just leave it alone for the next 48 hours....it's called the dry sugar extract method.
The sugar acts like salt on beef, it draws all the liquid out.
You will find when the time comes to drain the liquid off it helps to pour some boiling water over the rhubarb as this will help to dissolve the "lump" of sugar you will have in the bottom of your bucket, and only do a light squeeze of the rhubarb, there some acid or other that you don't want in your wine. So I tend to rinse with a drop of warm water then run that through a colander.Statistics: Posted by Icefever — Mon Mar 24, 2014 1:24 pm
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for the Swmbo & I it hits the spot. 
after 6 months it's 
then you hit the 9 months and it's .... 