Rhubarb and raspberry wine - good idea?

I made rhubarb and red grape (with juice out of a carton) last year as that was OK, plus made raspberry, but it was a bit sweet.   I'm thinking rhubarb will add a nice edge but anyone tried it or even better, got a recipe?
 

The sweetness of a wine depends on the amount of sugar you put in and if you give the yeast enough time to convert it to alcohol and CO₂ - of course a yeast will reach its limit of alcohol and then stop, leaving any extra sugar to make the wine sweet or very sweet (depending on how much sugar is left) - a dry wine is produced by not giving the yeast more sugar than it can cope with (this includes the fructose already present in the fruit) and leaving it long enough for the sugar to be converted.
If your wine is 'too sweet' then it's because you either put in too much sugar for that particular yeast, or you have not left it long enough.  Nowadays you can get 'super yeast' that can reach upto 21% alc by vol  :happy: (if ideal conditions are met - acidity, temperature, etc,).
As for rhubarb & raspberry.... sounds o.k.  - though I might go for rhubarb & vanilla (using real vanilla pods) should taste like rhubarb & custard!, so maybe should be made slightly sweet?
Good luck. 

Hi Sara - I did go for it in the end and have used rhubarb, red grape juice and the last of the raspberries from last summer.  It's a lovely colour and smells encouragingly of raspberry as well as the rhubarb so we'll see 

Just an update to say I've racked off the Rhubarb, raspberry and red grape tonight into a clean demijohn and am currently sipping a glass of leftovers and it's not at all bad........hic