[AnnieB]

Just read this and to reinforce: Do not get rhubarb leaves in the wine.
They contain Oxalic Acid which can be fatal, there is an antidote but pouring whitewash down someone is a bit antisocial, even if it is to keep them alive.

The precipitated chalk will neutralise it and that may be part of the reason that people use it in rhubarb wine, it reduces the general acidity and the oxalic also.

Concerning the wine, add a nutrient as the rhubarb will need it, tannin will be useful. If not done/started yet then perhaps add 1 litre of white grape juice in place of some water at the start. Just adds a bit more body to the result.

[fallen angel]

Thank you for the advice. I always throw away rhubarb leaves as I know they are toxic so no worries there :-)