Rhubarb contains an excess of oxalic acid, which is what gives it the taste some people find unpleasant. But oxalic acid can be easily removed—as in the recipe below—and the wine will be better for it. Although rhubarb wine has its own taste, it is excellent for blending because it will take up the flavor of whatever it is blended with and in the process, will lose most of its own flavor. If you’re not sure you’ll like it, you can always make a one-gallon batch and freeze enough rhubarb for another batch or two later. You can save space by crushing the rhubarb and freezing the juice.
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