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Wipe the rhubarb clean and chop it into small pieces. No need to peel it.
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Put the rhubarb in a clean food-safe bucket. Add the chopped ginger.
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Pour over the boiling water. Cover with a clean cloth and leave somewhere warm for 4 days, stirring once daily.
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Strain the liquid into another clean bucket. Stir in the sugar until dissolved.
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Add the yeast, cover again, and leave for 2–3 days.
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Strain through muslin into a sterilized demijohn/carboy. Top up with a little clean water only if needed.
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Fit an airlock and let it ferment in a dark place for several months. Should be ready to drink in 3-4 months.
