Rhubarb Wine - cooking recipe

Ingredients

5 lb. rhubarb
1 gal. boiling water
3 lb. sugar
grated rind and strained juice of 1 lemon
1/2 tsp. plain gelatin
little water

Preparation

Wash rhubarb and cut into small pieces without peeling.
Put it into a large kettle and pour over it a gallon of boiling water. Cover and let stand a week, stirring now and then.
Strain off the liquid through a cloth or fine sieve, pressing the rhubarb as dry as possible without letting any of the pulp escape into the juice.
Add sugar and rind and juice of lemon.
Stir well to dissolve the sugar, then pour into a clean crock, filling it about 3/4 capacity.
Dissolve gelatin in a little water and add.
Cover with a clean cloth and let stand until the fermentation is over. Cover tightly and leave for three months before bottling.