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Straining the rhubarb pulp

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.