Friday, June 14, 2013
We have had luck with raspberry vinegar and thought we could do rhubarb the same way.
Following directions from Herbal Vinegar: Flavored Vinegars, Mustards, Chutneys, Preserves, Conserves, Salsas, Cosmetic Uses, Household Tips we gave it a try.
We cut rhubarb into approximately 1/2" pieces and filled a pint jar. We decided to do only one pint in case we didn't care for the taste.
Then we covered the rhubarb with white wine vinegar and put a dish towel over the jar. The book says to keep the vinegar in a cool, dark place and a towel was convienent for us.
The flavor is a nice rhubarb taste. So far we have only used the vinegar on a green salad, but I also think it would be good with fruit or chicken.