Ingredients

five pounds rhubarb
one gallon cold water
one pound sugar for every quart of liquid
two ounces ginger
one ounce cloves

Method

Cut the rhubarb into one inch pieces and split.
Put them in an earthen bowl and cover with the cold water.
Stir daily for ten days, crushing the fruit with a wooden spoon.
Pour the liquid into another bowl through a fine sieve and then dissolve the sugar in it.
Take a small quantity of this liquid, add the ginger and cloves to it and boil for a few minutes.
Leave this mixture to cool before pouring it back into the bulk in the bowl.
Leave to ferment for seven days, removing surface scum when necessary.
Pour the wine into bottles, cork loosely for the first month, then tightly when bubbling has subsided.

Pontyberem, Carmarthenshire.