Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Rhubarb Wine
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- #60882
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
3 pounds rhubarb
3 pounds sugar
1 cup black tea
1 sachet general purpose wine yeast
2 Campden tablets
directions
Wipe the rhubarb, but do not peel. Chop into small pieces. Place in a large bowl and cover with sugar. Leave overnight until the sugar has dissolved.
Strain off the syrup and cover the rhubarb with water to rinse off any remaining sugar. Add this liquid to the syrup and make it up to 1 gallon with water and cold black tea to add astringency.
Add the wine yeast and transfer the liquid to a demi-john fitted with an airlock. Leave to ferment.
Using a hydrometer, stop fermentation using Campden tablets when the reading reaches around 1.01.
Leave the wine to clear naturally; alternatively use a vegetarian clearing agent (e.g., Bentonite). Pour the wine into sterilized bottles and leave for a minimum of 3 months.
If kept in a cool place, the wine may be stored for up to two years.
added by
foodfun
nutrition data
Nutritional data has not been calculated yet.
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