20 cups cold water
1 lemon
3 1/2 cups Early Champagne Rhubarb stems
3 1/2 cups sugar
11 tablespoons cider vinegar

Wash rhubarb and lemon, but don't peel. Cut up roughly and put in a plastic bucket. Add water and sugar. Let stand 48 hours--no longer or the rhubarb will sour. Strain, bottle and cap. Ready in 2 to 3 weeks. Makes 9 beer bottles. Red Rhubarb = Pink Champagne; Green Rhubarb = White Champagne

1/2 pound blood sorrel (or any sorrel)
2 tablespoons butter
6 cups water
1/2 pound potatoes, peeled and diced
2 tsp. salt
1 cup milk
1 egg yolk

Clean and shred sorrel, then chop. In a large heavy pan, heat butter. Add sorrel and cook, stirring, for ten minutes until reduced to about 1/2 cup. Add the water, potatoes and salt. Bring to a boil. Cover and simmer for 1/2 hour. Strain and mash or puree the vegetables. Stir the cooking liquid into vegetables and return to pan. Bring to boil. Stir in milk and yolk. Cook until hot, but do not boil. Serve with French Bread.

Recipes here for wine from pawpaw, persimmon, mayhaw, dandelion, barberry, and many other plants, shrubs, and trees.

See this link for recipe. You'll have to scroll a bit...though you might miss her high praise for the jelly!