There are a thousand uses for fruity vinegars:  drizzle a bit on cooked or raw veggies along with a good olive oil as a light dressing; add a splash to any pan sauce to brighten up the flavors in the pan; stir the vinegar into club soda with maple or simple syrup to make a shrub. They also make a great host gift.

Rhubarb makes a beautiful vinegar. This recipe is created with strong and vibrant rhubarb in late spring. The stalk’s flavor is subtler early in the season, so you may want increase the quantity used.

For any fruit vinegar, the general ratio of ingredients is one part fruit to one part vinegar, but you can increase the measurements to account for the fruit’s flavor and your taste. It’s important to strain fruit vinegars. The more fruit particles you extract from the vinegar, the longer it will keep that pure taste. Leftover particles will continue to break down, changing the taste, dulling the color, and shortening the shelf life.


This vinegar can be cooked down further with 1/4 cup brown sugar to make a tart glaze.


2 cups rhubarb (from about 5 stalks)
2 cups white wine vinegar


Special Equipment:
1 large glass jar with airtight lid
2 half-pint bottles with airtight lids, sterilized
Cheesecloth or coffee filters



1. Clean the rhubarb. Chop off about ¼ inch of the tip of each stalk and cut the rhubarb into 1-inch pieces.

2. Combine the fruit and vinegar in a medium nonreactive pot over medium heat. Once it warms a bit, stir the mixture, pressing on the fruit a bit to help distribute
a little color into the vinegar. Bring to a low boil (the bubbles are tiny around the edge but moving vigorously) and boil 1 to 2 minutes. Remove from the heat and let cool a few minutes.


3. Pour the still-warm vinegar into a large jar and store on a dark shelf 5 days.

4. Strain the fruit from the vinegar, discarding the fruit. If you’d like an evensmoother, refined vinegar, strain the vinegar through cheesecloth or a coffee filter to remove extra fruit particles. Funnel the vinegar into newly sterilized jars.


5. Store on a dark shelf and use up to 2 months.


For more great gift ideas for the foodie in your life, check out Food Gift Love by Maggie Battista.  Click here





by Josh and Brent

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