My garden produced a bumper crop of rhubarb this year. After using all we could and giving away as much as we could, there is still a small forest of rhubarb. Because I hate to waste anything, I searched the internet for ideas and found that rhubarb and elderberries make a good wine. I have some elderberries left from last fall so I decided to give it a try. I have equipment for making wine but only in 5 gallon batches. This will a big trial.
Step 1 – gather the materials
I went out to the garden to get the 15 pounds of rhubarb I needed. I picked as much as I could carry, trimmed off the leaves and the bottoms, and brought the stems in. Just to be sure that I had picked enough, I weighed them – just over 4 pounds. I was going to need three more piles as big as this one.
Back to the garden and pick more, much more, rhubarb. Finally with 15 pounds of trimmed and washed rhubarb, I started cutting it into ¼ inch slices. Now this pile of rhubarb would be about a tenth of a mile laid end to end. Clearly, this will be a lot of slicing – approaching 25,000 slices. About two hours later I put the last bag of slices into the freezer. I am now ready to start step 2.
More tomorrow –