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Rhubarb Vinegar
Servings:
Makes About 2 cups as an appetizerPrep Time:
10 minutesCook Time:
5 minutes
Ingredients
You can store this vinegar in the pantry for up to 2 months. This recipe was adapted for fresh from Maggie Batista's cookbook Food Gift Love ($25, Houghton Mifflin Harcourt).
8 oz. rhubarb, trimmed and cut into 1" pieces (about 2 cups)
2 cups white wine vinegar
Directions
1. Bring rhubarb and vinegar to a simmer in a medium nonreactive saucepan over medium heat and cook for 2 minutes; remove from heat. Stir and press mixture against sides of pan to release juices and let cool slightly.
2. Pour warm vinegar mixture into a large, clean jar. Cover and store in a cool, dark place for 5 days.
3. Line a fine-mesh strainer with a coffee filter or cheesecloth and set over a large measuring cup or bowl. Strain vinegar and transfer to a clean bottle.
Source: Hannaford fresh Magazine, May - June 2016
Nutrition
| Nutritional Facts | |
| Servings | Makes About 2 cups |
| Base Nutrients | |
| Calories | 0 kcal (0%) |
| Calories from Fat | 0 kcal (0%) |
| Total Fat | 0 g (0%) |
| Saturated Fat | 0 g (0%) |
| Cholesterol | 0 mg (0%) |
| Sodium | 0 mg (0%) |
| Total Carbohydrates | 0 g (0%) |
| Dietary Fiber | 0 g (0%) |
| Protein | 0 g (0%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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