On May 10, 2:18 pm, "Dar V" > wrote:
> I've made Jack's Rhubarb recipe a number of times. Rhubarb is a very hard
> fruit to get juice from, hard to break down...so you'll get more of the
> rhubarb taste if you let it sit and sulphite for 3 days. Now, I have been
> known to freeze my rhubarb for a couple of months before making my rhubarb
> wine. Freezing does break down the rhubarb as well, so it is up to you.
> Jack's recipes are always my starting point...I may change things a bit
> every now and then, but his recipes are always the place to begin.
> Darlene
>
> "snpm" > wrote in message
>
> oups.com...
>
>
>
> > Kellers rhubarb recipe says the soak the rhubarb for three days in
> > sulphite, stirring daily. Why? I've never seen that before....is there
> > something special about rhubarb that sulphiting for three whole days
> > will help with?
>
> > May your grapes be burgeoning
>
> > Sean- Hide quoted text -
>
> - Show quoted text -

Thank you Darlene...so am I correct in thinking it is the soaking that
is the point here. The sulpihte is so's that the product does not go
bad whilst soaking? Or does the sulphite actually help to extract
flavor? I am a learner.

Sean