I never really knew that people made wine out of rhubarb before today. I’ve heard of dandelion wine (which I also have never tried) but never thought of rhubarb as a base for alcohol.
Also, I don’t tend to like homemade wines, or fruity wines for that matter. But there was something about the rhubarb that just worked.
It had a sweetness and a sourness to it that made it almost dessert like and liqueur like at the same time.
It’s not the sort of thing you’d sit down and drink a bottle of, but it certainly was a nice, unexpected treat.