Make your own homemade rhubarb vinegar! This easy recipe is a great way to use up extra rhubarb. Use it on salads or to add flavor to cooking.
If you have an overabundance of rhubarb in your yard, you might be asking yourself, “How am I going to use up all this stuff?”
If you were my neighbor, I would say to give it to ME, since I don’t have my own rhubarb plants and I love classic rhubarb crisp, rhubarb pie, you name it.
But, if you do have too much extra rhubarb, a great and interesting way to use it is this delicious and easy-to-make homemade rhubarb vinegar recipe.
Thanks to my Mom, Roslyn, for making this for me!
Homemade Rhubarb Vinegar Recipe
4 cups chopped rhubarb
1 cup sugar
1 cup white wine vinegar
How to make rhubarb vinegar:
In a sauce pan, boil all ingredients together for 12 minutes. Skim the foam and fruit pieces from the mixture. Cool. finish with 3/4 cup additional vinegar.
How to use rhubarb vinegar:
Enjoy your rhubarb vinegar on salads, in a marinade or however you use your favorite vinegars!
Homemade Rhubarb Vinegar
- 4 cups chopped rhubarb
- 1 cup sugar
- 1 cup white wine vinegar
- In a sauce pan, boil all ingredients together for 12 minutes.
- Skim the foam and fruit pieces from the mixture.
- Finish with 3/4 cup additional vinegar.
I have been struck by cupid’s arrow with this recipe. First, I adore rhubarb. Second, I luv all kinds of artisan vinegars. Third, I luv this color.Fourth, I luv salads with special vinegars! Fifth, I luv u for posting this wonderful post. I can’t wait to make this vinegar!
I hope you love it!
could any sugar substitutes be used? I am diabetic, but would love this in the summer time!
I haven’t tried it with a substitute, but it wouldn’t hurt to experiment!
Oh my, can’t wait to try this! Do you think it would work with white balsamic vinegar?
I think it would probably work – just give a different flavor. If you try it, let me know how it turns out!
How long does this last? I used Honey.
We have used it after a month and it has still been good, but I don’t know about long-term storage. Vinegar itself usually lasts for months or years, but adding the rhubarb may change that factor.