Karen's Homemade Rhubarb Vinegar
A lovely ruby colored versatile vinegar with a lingering flavor of Rhubarb
Servings: 24 2 T. servings: makes about 1 1/2 cups
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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.
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.