Rhubarb Mead Recipes

Steps:

• Preheat oven to 350°. Grease and flour two 8x4-in. loaf pans., Toss rhubarb with 2 tablespoons sugar; let stand while preparing batter. , In a large bowl, beat oil, eggs, vanilla and remaining sugar until well blended. In another bowl, whisk flour, salt, baking soda, cinnamon and baking powder; gradually beat into oil mixture (batter will be thick). Stir in rhubarb mixture and, if desired, pecans., Transfer to prepared pans. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to a wire rack to cool.

Steps:

• I have not made this recipe, and I do not know what champagne yeast is-- I hope that anyone trying this recipe will be able to find it!
• Prepare yeast as instructed on package.
• Dissolve honey in water; squeeze juice from lemon and add to honey/water mixture.
• Stir in rhubarb.
• Combine this mixture with yeast and place in sterilized carboy (you got me, don't know what this is, either LOL).
• Let sit for 4 to 6 weeks in a dark place with even temperature.
• Rack to remove solids.
• Repeat if necessary.
• Bottle into sterilized wine bottles.