StillSmart

Have the seasonal glut again, probably 20 to 40 kilos rapidly turning to wood, as the flowers are now 4 or 5 feet high.
I don't do crumble, anyone got any suggestions?
Rhubarb Champagne will be ignored.

Robert.

We're off next weekend to raid our friend's rhubarb patch, I do a very lovely rose wine for Mrs Ice & I.

In 2016 I made 3x25 litres of it, everyone said how wonderful it was, must have been...it all went. Didn't get around to it last year but doing it this year.

Rhubarb and elder flowers (late in the ferment) make a nice wine.

Personally I can't be arsed. It isn't really a good source of fermentable sugars, just a flavour.

I am considering Rhubarb wine, with no elation.

Robert.

Yeah I know what you mean there.

Grab some elderflowers too and get the freezer space ready.

I do the frozen recipe...

http://rhubarbinfo.com/wine

2nd one down....works for me.

Icefever, thanks man for that link!
Some serious reading to be done.

Robert.

Quite disappointed not to see a recipe for rhubarb sausages.

"Take some rhubarb, take some porky meat, mix well, add some seasoning, extrude into the skin of your choice."

Will that do?

Robert.