Making Rhubarb Wine and Cordials at Home
Rhubarb’s tart, fruity flavor makes it one of the most exciting homegrown ingredients for homemade wine and lip-smacking cordials. Easy to grow, easy to brew, and gorgeously pink—rhubarb drinks promise a taste of spring in every glass. Here’s your step-by-step guide to making your own rhubarb wine and cordials at home, whatever your experience level.
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Rhubarb Wine: A Beginner-Friendly Brew
Ingredients (Makes about 1 gallon/4.5 liters)
- 1.8kg (4 lbs) rhubarb, washed and chopped
- 1.2kg (2½ lbs) white sugar
- 1 lemon (zest and juice)
- 4.5 liters (1 gallon) boiled, cooled water
- 1 tsp yeast nutrient
- Wine yeast
Method
- Place rhubarb in a sterilized fermenting bucket; cover with sugar.
- Leave for 2 days—stalks will release juice (osmotic extraction).
- Pour in cooled water, lemon zest and juice, yeast nutrient. Stir.
- Add wine yeast according to packet and fit a lid/airlock.
- After 5–7 days, strain off solids, transfer liquid into a demijohn or carboy.
- Fit an airlock and ferment in a cool, dark place 3–6 months.
- Rack off sediment once or twice.
- Bottle and mature at least 6–12 months for the best flavor.
Taste notes: Tangy, slightly floral, and brilliant pink—best served chilled.
Rhubarb Cordial: Instantly Refreshing (Non‑Alcoholic)
Ingredients
- 1kg rhubarb (chopped)
- 400g sugar
- Juice of 1 lemon
- 500ml water
Method
- Simmer rhubarb, sugar, lemon juice, and water for 20 mins until soft.
- Strain through muslin or a fine sieve—squeeze well for a clear pink syrup.
- Chill and dilute to taste with still/sparkling water, or add to cocktails, lemonade, or as a dessert drizzle.
Tips: Keeps in fridge 2–3 weeks, or freeze in bottles for longer storage.
Spicing it Up
- Ginger, vanilla, orange zest, or a touch of rosewater can add unique flavors to either wine or cordial.
- Try mixing rhubarb with strawberries or raspberries for a deeper fruit flavor.
Pro Tips
- Always discard rhubarb leaves (toxic); use only stalks.
- Sterilize all equipment for wine making to prevent spoilage.
- For cordials, adjust sugar to taste and strain for a jewel-pink finish.
Wrapping Up
With just a bit of patience (for the wine) or an afternoon (for the cordial), you’ll capture rhubarb’s essence in every sweet or sparkling glass—cheers to the pinkest harvest of spring!