I had a rhubarb blonde at the NHC. He said he used 5 lbs of rhubarb for the last 15 minutes of the boil. It had a distinct rhubarb flavor. At first I thought maybe he should use less next time, but as I drank it the rhubarb wasn't quite as obvious.Interesting. I would have thought that putting it in the secondary would have been better. That's why I was going to split 5 gals. Given that rhubarb is so tart, what was the beer like? I was thinking of the Vienna, Crystal and Pilsner malts to give a level of sweetness that would counteract the tartness a bit.
I was thinking 2 lbs of rhubarb in 2 gals of fermented beer as a starting point. Not sure about cherries. But, maybe I will go with all rhubarb in 5 gals.
Am I wrong about needing some sweetness? Most of the replies have been advocating pale malt only which is fine if that's the way to go.