Identify and prepare the rhubarb
Mix rhubarb, sugar, and citric acid in a sterilized basin
Leave fruit to macerate, then mash it up
Pour boiled and cooled water over the rhubarb
Strain the rhubarb liquid
Add necessary ingredients like yeast and yeast nutrient
Cover and leave for 5-7 days
Transfer the mixture into a demijohn
Leave for a month, watching for bubbles
Rack the wine after fermentation
Leave wine to clarify for a few weeks
Bottle the wine and enjoy
