Jerry, my husband is the wine maker around here. He is out of town right now so I looked through his books for you. I found this in The Joy of Home Winemaking by Terry Garey, hope this is what you want.

"Rhubarb is a high-acid fruit, so don't use more than 3 lbs to a gallon, unless you are willing to use precipitate chalk to take down the acid contents. It makes a fine wine"

1 gallon water
2 1/2 lbs of sugar or 3 lbs light honey (highly recommended)
3 lbs rhubarb, the redder the better, fresh or frozen
1 6oz can frozen apple or white grape juice, optional
no acid blend
1/8 tsp tannin
1 tsp yeast nutrient
1 Campden tablet, crushed (optional)
1/2 tsp pectic enzyme
1 packet champagne or Montrachet

Boil the water and sugar or honey, and skim, if necessary. Wash and cut rhubarb stalks into small pieces. Put them in a nylon straining bag and into the bottom of a primary fermenter. With a sanitized potato masher, mash the fruit.
If you use the apple juice or white grape juice, leave out 1/4 lb sugar or honey. Pour the hot water and sugar over the fruit. Let it cool a bit, then mash it again, and add the apple or grape juice if using. When cooled, add tannin, yeast nutrient, and the Campden tablet if you choose to. Cover and fit with an air lock. 12 hrs sfter the Campden tablet, add the pectic enzyme. If you don't use the tablet, merely wait until the must cools down to add the pectic emzyme.

24 hrs later, add the yeast. Stir daily.

After 3-4 days, lift out what remains of the fruit, and let bag drain. Don't squeeze. When wine settles, check the PA. If it is above 3 to 4 percent, let it continue for another week or so, then rack the wine off into a glass secondary fermenter with a little boiled water if you have to. Bung and fit with an air lock.

Rack the wine again in the next 2 to 6 months, and wait for it to ferment out and clear. Rhubarb wine is good dry, but you might like it better sweetened a little. If so, stabilize it, add 2-4 oz of sugar in a bit of water, and bottle it. Keep 6 months to a year. Serve chilled. Very nice with poultry, fish, and grain dishes.