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Rhubarb Vinegar

Rhubarb Vinegar

Get Ready

Servings: Makes About 2 cups

Prep Time: 10 minutes

Cook Time: 5 minutes

Ingredients: Add ingredients to List

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


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


Quantity Ingredients  
8 oz. rhubarb, trimmed and cut into 1" pieces (about 2 cups)  
2 cups white wine vinegar  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
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%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a