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Rubs and Marinades

Rhubarb Vinegar
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
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Rhubarb Vinegar

Rhubarb Vinegar

Rhubarb Vinegar
  • Servings:Makes About 2 cups
  • Prep Time:10 minutes
  • Cook Time:5 minutes
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