4 lbs. chopped rhubarb
1 tsp. almond extract
1 gallon boiling water
4 lbs. sugar
1/2 cake yeast (not dry)
3/4 tbsp. plain gelatin

Combine rhubarb, almond extract and water. Let stand 3 days and stir thoroughly. Add the sugar and yeast. Dissolve gelatin in a little water and add to mixture; let stand 2 days. Put into jugs and cork. After 3 months, bottle. Siphon very carefully. Looks innocent, but beware!!