A lovely ruby colored versatile vinegar with a lingering flavor of Rhubarb

I have a special place in my heart for Rhubarb… ready to pick now through summer. My grandparents had plentiful rhubarb plants sprawling in their garden, and rhubarb pie was typically served after dinner. This beautiful ruby hued perennial has an unique flavor that is distinctive, tart and heavenly scented.

Did you know?
Rhubarb is technically a vegetable, but is legally considered a fruit. In 1947 a New York court declared rhubarb a fruit because it’s most often cooked as one in the United States.

Love Rhubarb? See my CATEGORY: My Love of Rhubarb

The perfect vinaigrette made with the Rhubarb Vinegar for your Spring Salads and great for drizzling on top of vegetables! A
A beautiful color and light and fruity flavor ~ my favorite Spring Dressing.

This Rhubarb Vinaigrette has just a few simple ingredients.
Start with my Rhubarb Vinegar, and add minced garlic & sea salt. Drizzle in neutral oil slowly until beautifully emulsified.

Also see: How to Make Karen’s Rhubarb Vanilla Bean Jam

Spring Rhubarb cooks into a delectable jam!
I add a little chopped apple for balance and I love the lingering vanilla bean aroma.
These vibrant pink to crimson stalks are tart with a flavor all their own.
I find the taste to be intoxicating.

So easy to make – a delicious addition to many recipe!
Karen

Karen's Homemade Rhubarb Vinegar

A lovely ruby colored versatile vinegar with a lingering flavor of Rhubarb

Prep Time: 2 minutes minutes

Cook Time: 3 minutes minutes

1 hour hour

Total Time: 1 hour hour 5 minutes minutes

Servings: 24 2 T. servings: makes about 1 1/2 cups

Author: Karen Sheer a zest for life

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Ingredients

• 2 cups red wine vinegar preferably organic
• 2 cups fresh rhubarb from 3 large stalks, preferably organic
• 5 whole cloves

Instructions

• Cut cleaned rhubarb into 1 1/2″ pieces, discarding all leaves.Place the vinegar, rhubarb pieces and cloves 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.
• HINT: 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.

Notes

This recipe can not be reproduced without the consent of its author, Karen Sheer. 

CUISINE: American

KEYWORDS: How to make rhubarb vinegar, Rhubarb vinegar

Nutrition Facts

Karen's Homemade Rhubarb Vinegar

Amount per Serving

Calories

4

% Daily Value*

Fat

 

0.03

g

0

%

Saturated Fat

 

0.01

g

0

%

Polyunsaturated Fat

 

0.01

g

Monounsaturated Fat

 

0.003

g

Sodium

 

2

mg

0

%

Potassium

 

10

mg

0

%

Carbohydrates

 

0.2

g

0

%

Fiber

 

0.1

g

0

%

Sugar

 

0.01

g

0

%

Protein

 

0.02

g

0

%

Vitamin A

 

0.3

IU

0

%

Vitamin C

 

0.1

mg

0

%

Calcium

 

3

mg

0

%

Iron

 

0.1

mg

1

%

* Percent Daily Values are based on a 2000 calorie diet.