Rhubarb Vinegar: Turning Scraps into Something Spectacular

If you’ve ever made syrups, juice, or jelly with fresh fruit, you probably know that moment of guilt when you’re left with a big pile of fruit pulp. It’s still fragrant, flavorful, and full of potential—but it just doesn’t look that appetizing. Instead of tossing it, I started to ask: How can I use this?

Living more mindfully and aiming for a lower-waste kitchen, I’ve been experimenting with ways to stretch every ingredient a little further. One of my favorite discoveries? Homemade fruit vinegars. And this Rhubarb Vinegar is a perfect example, bright, tangy, and just sweet enough. It’s a simple way to transform leftover pulp into something completely new and incredibly delicious.

Plus, it’s a beautiful way to use the whole fruit, reduce food waste, and stock your pantry with a small-batch ingredient that adds major flavor to your cooking. Win-win-win.

Why You’ll Love This Rhubarb Vinegar

• Reduces food waste by repurposing rhubarb pulp
• Infuses your meals with sweet-tart flavor
• Easy to make with just 3 ingredients
• Naturally beautiful – a soft pink hue that looks stunning in a jar
• Versatile in everything from salad dressings to spritzers

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Rhubarb Vinegar

Turn fresh rhubarb into a lovely tart rhubarb vinegar.

Ingredients

• 1 cup rhubarb pulp
• 3 cups white wine vinegar
• 1/2 cup white sugar

Instructions

1. In a quart-sized glass jar, combine the rhubarb pulp, sugar, and white wine vinegar.
2. Secure the lid and shake well until the sugar is dissolved.
3. Store the jar in a cool, dark place (like a pantry or cupboard) for 1–3 weeks. Give it a gentle shake every few days.
4. Once infused to your liking, strain the vinegar through a fine-mesh sieve over a bowl. For extra clarity, strain again using a double layer of cheesecloth.
5. Transfer your finished rhubarb vinegar into a clean glass bottle or jar and store in a cool, dark spot. Use within 3 months for the best flavor.

How to Use Rhubarb Vinegar

This vinegar is a little magic in a bottle. Try it in:

• 🥗 Salad dressings – Mix with olive oil, mustard, and maple syrup for a springy vinaigrette in this easy to carry salad bowl
• 🍓 Fruit-forward marinades – Perfect for tofu, tempeh, or roasted vegetables
• 🧊 Shrubs or mocktails – Splash into soda water into a romantic glass with a touch of honey or simple syrup
• 🧀 Caprese-style salads – A drizzle over tomatoes and vegan mozzarella brings the flavor up a notch

Mindful Tip

This is a great way to keep your kitchen low-waste and full of flavor. You can try this same method with other fruit scraps too—like strawberry tops, citrus peels, or overripe peaches. Small changes like this make a big impact over time.

🌿 If you love Rhubarb try this Rhubarb Syrup which makes a lovely Rhubarb Margarita among other delicious drinks.