The delightfully tart and complex flavor of homemade rhubarb wine makes it a standout among fruit wines. With just a few ingredients and a bit of patience, this small-batch recipe lets the essence of fresh rhubarb shine through, creating a drink that’s both refreshing and elegant. Whether you’re a seasoned home fermenter or just dipping your toes into winemaking, this project is deeply rewarding. Rhubarb wine is a beautiful way to preserve the bounty of spring and savor its flavors well into the colder months. It’s also a great conversation starter most guests will be amazed that such a unique and tasty wine came from your own kitchen.
Full Recipe:
Ingredients:
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3 pounds fresh rhubarb stalks (chopped)
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2 ½ pounds granulated sugar
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1 tsp acid blend (or juice of 1 lemon)
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1 Campden tablet (crushed)
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½ tsp pectic enzyme
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1 tsp yeast nutrient
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1 packet wine yeast (such as Lalvin EC-1118)
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1 gallon water
Directions:
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Chop the rhubarb into small pieces and place it in a large primary fermenter (such as a food-grade bucket).
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Add sugar to the rhubarb and stir to combine. Cover the container with a clean towel or lid and let it sit at room temperature for 24 hours. This helps the rhubarb release its juice.
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After 24 hours, bring 1 gallon of water to a boil and let it cool to room temperature.
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Pour the cooled water into the rhubarb mixture. Add acid blend (or lemon juice), crushed Campden tablet, pectic enzyme, and yeast nutrient. Stir well.
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Cover and allow the mixture to sit for another 24 hours.
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After 24 hours, add the wine yeast and stir gently. Cover the fermenter and allow fermentation to begin.
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Stir daily for 5-7 days. Once the vigorous fermentation subsides, strain the mixture through a fine mesh or cheesecloth into a sanitized carboy or fermentation jug.
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Attach an airlock and ferment for 4-6 weeks until fermentation is complete.
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Rack the wine into a clean vessel to remove sediment. Repeat racking every 1-2 months if needed, until the wine clears.
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Once the wine is clear and fermentation has stopped, bottle and age for at least 3 months (preferably 6-12 months) before drinking.
Prep Time: 48 hours (prep + fermentation start) | Cooking Time: 0 minutes
Total Time: 3 to 6 months (including fermentation and aging)
Kcal: ~120 per 5 oz serving | Servings: 5 (per gallon)
A Unique Way to Preserve Spring’s Bounty
Spring brings a burst of fresh produce, and among the earliest arrivals is the vibrant, tangy rhubarb. While many people associate rhubarb with pies, crisps, or jams, few realize its incredible potential in home fermentation especially in the form of wine. Rhubarb wine is a delicate, crisp, and subtly sweet beverage that captures the essence of spring and transforms it into a sophisticated sipping experience. Whether you’re an experienced home fermenter or just beginning to explore the world of DIY wine, rhubarb wine is an excellent and rewarding project.
What Makes Rhubarb Ideal for Winemaking?
Though rhubarb is technically a vegetable, it behaves more like a fruit in culinary settings due to its bright, tart flavor. Its natural acidity provides an excellent backbone for wine, balancing sweetness with a refreshing zing. Moreover, rhubarb is high in water content and color compounds, producing a beautifully hued wine that ranges from soft pink to rose gold depending on the variety used.
Compared to fruits like grapes or berries, rhubarb is more fibrous and low in natural sugar. This means that winemakers typically add sugar during fermentation to achieve the right alcohol content. However, this also provides more control over the flavor profile allowing you to fine-tune your wine to be dry, semi-sweet, or sweet based on preference.
A Tradition Rooted in Country Living
Rhubarb wine has a long history in country kitchens and homesteads, especially in northern regions where rhubarb thrives. It was a clever and resourceful way to make use of abundant spring harvests before refrigeration and modern preservation methods. In many homes, making wine from garden produce wasn’t just a fun experiment it was a tradition passed down through generations.
This homemade wine was often enjoyed during special occasions or gifted to friends and neighbors. Today, the resurgence of interest in traditional foodways, fermentation, and self-sufficiency has brought rhubarb wine back into the spotlight. It’s no longer just a “country secret” it’s an artisanal treasure.
The Fermentation Process: Patience Brings Perfection
Fermenting rhubarb into wine is a relatively simple yet magical process. It begins by extracting juice from chopped rhubarb through maceration allowing sugar to draw out the liquid and flavor over the course of a day or two. Once the juice is ready, it’s combined with water, acid, nutrients, and yeast to initiate fermentation.
This stage typically lasts one to two weeks, during which the yeast consumes sugars and produces alcohol. After the initial fermentation, the liquid is strained and transferred into a secondary vessel (like a carboy) for longer aging. The wine continues to clarify and develop flavor over several months.
Rhubarb wine is best enjoyed after aging for at least three months, but many winemakers find that waiting six to twelve months yields a smoother, more refined taste. Just like fine wine from a vineyard, time truly enhances its character.
Customization Options: Make It Your Own
One of the beauties of rhubarb wine is its flexibility. You can keep it pure or infuse it with other fruits, herbs, or spices for added complexity.
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Add strawberries or raspberries during primary fermentation to create a classic flavor pairing.
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Infuse with ginger or orange peel for a spiced citrus note.
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Blend with elderflowers or hibiscus to add floral aromas and deepen the color.
You also have control over the sweetness level. If you prefer dry wines, allow full fermentation and bottle as-is. For sweeter varieties, you can back-sweeten after fermentation using a sugar syrup—just be sure to stabilize the wine first to prevent re-fermentation.
Equipment and Sanitation: What You Need to Know
Winemaking doesn’t require a professional setup, but cleanliness is non-negotiable. Even a small trace of bacteria can ruin an otherwise perfect batch.
Essential tools include:
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A primary fermenter (like a food-grade bucket)
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A carboy or glass jug for secondary fermentation
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Airlocks to prevent oxygen exposure
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Siphoning tube and bottles for storage
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Sanitizing solution (such as Star San or a Campden tablet solution)
All equipment should be cleaned and sanitized before and after use. This ensures a safe fermentation environment and reduces the risk of spoilage.
Flavor Profile: What to Expect
Rhubarb wine is light-bodied and aromatic, typically with a bright acidity that cuts through its subtle sweetness. Depending on how it’s made, it can resemble a dry white wine, a slightly sweet rosé, or even a sparkling beverage.
The initial flavor is often tart with hints of citrus and green apple, mellowing into delicate herbal and floral notes as it ages. A well-made rhubarb wine has excellent balance and is incredibly refreshing, especially when served chilled in warmer months.
Because it’s fruit-forward but not overpowering, rhubarb wine pairs well with a range of foods—from creamy cheeses and light pasta dishes to grilled seafood and spring salads.
Bottling, Aging, and Storage
Once fermentation has completed and the wine has been racked (transferred off sediment) a few times, it’s ready for bottling. Use wine bottles with corks or flip-top bottles for easy sealing.
Aging is key. Even if you’re tempted to taste early, allowing the wine to rest and mature improves its clarity, mouthfeel, and complexity. Store it in a cool, dark place, ideally between 50–60°F (10–15°C), and avoid direct sunlight.
When ready, chilled rhubarb wine makes a beautiful centerpiece for a picnic, brunch, or summer evening gathering.
Health and Lifestyle Benefits
Aside from its delightful taste, rhubarb wine has some unexpected benefits:
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Natural ingredients: Homemade wine is free from commercial preservatives and artificial flavors.
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Low sulfites: Unlike many store-bought wines, your rhubarb wine can be low in added sulfites.
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Custom sugar levels: You control the sweetness and calories per glass.
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Sustainable: It’s a zero-waste way to use garden rhubarb, especially overgrown or blemished stalks.
Moreover, engaging in fermentation is a fulfilling hobby. It encourages mindfulness, patience, and a deeper connection to the food you consume and create.
Conclusion:
Making your own rhubarb wine is more than a kitchen experiment it’s a celebration of seasonality, tradition, and creativity. It turns humble garden stalks into a golden-hued elixir with charm and character. Whether you’re preserving your backyard harvest or just curious about home fermentation, rhubarb wine offers an approachable, rewarding entry into winemaking.
Not only will you end up with a delicious homemade beverage, but you’ll also gain valuable knowledge, hands-on experience, and a deeper appreciation for the simple yet profound transformation that occurs in each bottle. Serve it with pride, share it with friends, and raise a glass to the joys of doing it yourself.