I don't want to be cocky...

...but it is exactly what I was wanting...

So despite the fact it has only been in the bottle less than a week, I chucked a stubbie in in the fridge and tried the still unnamed Rhubarb Wit, and it is great. A slightly sour beer without the months/years of aging and introduction of weird wild yeasts (Brettanomyces‎) or bacterias (Lactobacillus).

Of course I might have screwed up the sanitization process and introduced the funk it which case I have accidental genius...

Either way it is a result!