I read most of the thread, but I admittedly didn't read it all. So forgive me if this question has already been answered.
If you're interested in making this taste more strongly of rhubarb (either because you don't have access to very much rhubarb, or just because you want to increase the rhubarb taste), is there anything you can do to increased the rhubarb taste from less fruit? Like mash it, or dice it, or.... I don't know. Something?
I haven't made this or any other wines yet, but I know that when rhubarb comes into season, I never see very much of it in my local grocery stores.