Add fresh cotton, tie fresh muslim, and hide away again until mid to late November. Siphon the wine off again as before. If the wine is clear and clean, put it in bottles or a jug and cork tight. It will be fit for ladies to drink after next Easter. This is not the most precise recipe, but it does make winemaking sense.
Several things are evident.
First, the rhubarb is not only used for body and flavor, but also to utilize the natural yeast that rhubarb seems to always attract. I would treat the initial mixture with a crushed Campden tablet and then add a general pupose wine yeast after straining. Second, I'm pretty certain the malt extract is an old attempt at providing a yeast nutrient, so I would dispense with it and use a good nutrient. Third, the tea leaves probably supply tannin, so I'd keep them in or substitute a pinch of grape tannin. I'd keep the lemon juice and peels for the acid required by the yeast.