No recipe to share, but I wouldn’t recommend something with such high acidity for your “second batch of anything.”
BTW welcome to the forum!
It sounds like a cool idea, but i would agree with baratone. I tried a few “experiments” early on, before I had a real good grasp of all the rudiments- they didn’t end well. But you got me interested, I LOVE rhubarb pie and it is neat to think of a rhubarb bittered beer. Post in other forums, if i have a question that is kind of out there, i post it in about a half dozen forums to see if i can increase my pool of knowledge.
