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Homemade Rhubarb Vinegar
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5 from 1 vote

Karen's Homemade Rhubarb Vinegar

A lovely ruby colored versatile vinegar with a lingering flavor of Rhubarb
Prep Time2 minutes
Cook Time3 minutes
1 hour
Total Time1 hour 5 minutes
Course: Condiment
Cuisine: American
Keyword: How to make rhubarb vinegar, Rhubarb vinegar
Servings: 24 2 T. servings: makes about 1 1/2 cups
Author: Karen Sheer a zest for life

Equipment

  • 1 small non-reactive pot and cover

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

Calories: 4kcal | Carbohydrates: 0.2g | Protein: 0.02g | Fat: 0.03g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 2mg | Potassium: 10mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 0.3IU | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 0.1mg