Rhubarb Wine

• 6 lb/3 kg rhubarb
• ½ oz/15

Wash the rhubarb stalks and cut them up into 2in/5cm lengths. Put in a bucket, covering them with 6 pints/3 litres cold or lukewarm water. Add the precipitated chalk (which will effervesce for a while). Chop up the sultanas, put them in a saucepan with the tea, and simmer for 10 minutes. Strain the liquor into the bucket, add 1 Campden tablet, cover and leave for 24 hours. On the second day, cr