Rhubarb preparation?

I am considering making a rhubarb mead. Does anyone know the best way to juice it? I have read a couple methods - * Chop it into 1" pieces, cover it with sugar in a sanitized plastic fermenter, and leave it for 2-3 days. Then put the pieces in a muslin bag and squeeze out the juice. * Chop it up and throw it into your primary * Bake them at a low heat until they gelatinize, then squeeze them for the juice. Anybody with experience with rhubarb care to comment? (Gary Sinnen, if you're reading this, I'd love to hear from you!) - Al ------------------------------------------------------------------------------ Electronic Privacy Notice. This e-mail, and any attachments, contains information that is, or may be, covered by electronic communications privacy laws, and is also confidential and proprietary in nature. If you are not the intended recipient, please be advised that you are legally prohibited from retaining, using, copying, distributing, or otherwise disclosing this information in any manner. Instead, please reply to the sender that you have received this communication in error, and then immediately delete it. Thank you in advance for your cooperation. ==============================================================================