This is the last 5# of rhubarb for the season. I caught it just in time as a dozen or so stems were too spongy to do anything with. September has an R in it after all. Indica wants to use it to make more crisp, but we have plenty in the freezer for that. No this one is going to be wine.
Through Pintrest I found this recipe
So here is all the rhubarb, sliced thin and covered with sugar.
I hope this is successful, but I won't know for 7 months or so.
8/28/15 UPDATE: Today the whole kit and caboodle was composted. Chris showed me what he thought was white mold and in hindsight I think was (what? wild yeast? starch?). Take two next year.
8/28/15 UPDATE: Today the whole kit and caboodle was composted. Chris showed me what he thought was white mold and in hindsight I think was (what? wild yeast? starch?). Take two next year.
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