Down the garden the rhubarb is sprouting vigorously - does anyone have a foolproof recipe for a good rhubarb wine? its been years since I last made it.
And is there any reason why I shouldnt just whizz it thru the food-processor instead of carefully chopping it into chunks and then beating it with a rolling pin or wooden spoon as some recipes suggest? Sounds ever so mediaeval!
Or how about steaming the juice out?
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