A lovely ruby colored versatile vinegar with a lingering flavor of Rhubarb
- 2 cups red wine vinegar, preferably organic
- 2 cups rhubarb, from 3 large stalks, preferably organic
- 5 whole cloves
Cut cleaned rhubarb into 1 1/2″ pieces, discarding all leaves.
Place the vinegar and rhubarb pieces in a non reactive pot (not aluminum.)
Bring to a boil, then cover and simmer for 3 minutes until the rhubarb has just softened and is plump.
Remove from the stove and let stand, uncovered until cool.
I like to let it sit a bit, preferably 1 hour to let the flavors blend a bit.
Strain out the rhubarb and cloves by setting a medium mesh strainer over a large bowl.
Let the vinegar flow to the bottom, pressing gently on the solids.
I like a little rhubarb “puree” in the vinegar, gives a little body – but clear vinegar is ok too.
Store the vinegar in a clean, sterile glass container in the refrigerator.
Servings: About 1 1/2 cups