Yes, sure ... this is from a book called The Joy of Rhubarb by Theresa Millang.
RHUBARB WINE
8 lb. fresh rhubarb, cut into small pieces
8 quarts boiling water
6 lbs. granulated sugar
2 12 oz. pkgs seedless raisins
4 fresh lemons, sliced
4 fresh oranges, sliced
2 yeast cakes
Place rhubarb in a large sterilized crock. Pour boiling water over rhubarb. Cover and let stand one week, stirring well each day. At the end of the week, strain, and add sugar, raisins, lemons, oranges and crumbled yeast cakes to the liquid (I couldn't find yeast cakes, I just used the little packets). Let stand until it stops working, approx. four weeks (Could be less if weather is warm.) Strain through several thicknesses of cheesecloth. Bottle and keep in a cool place.
I started the wine in a 5 gallon plastic pickle pail so it would be easier to strain the rhubarb. Then I put it into the crock. I haven't finished this batch yet, it should be done next week. I've never made this before so I'm hoping it turns out ok. Good luck with yours!