Homemade Rhubarb Vinegar is a great way to use up some of your excess rhubarb in the summer. Step by step tutorial and uses too!
Rhubarb is a fleeting early summer vegetable with a tart, crisp, one-of-a-kind flavor. It is most often used like a fruit in recipes.
Depending on the climate you live in, rhubarb is generally ready to harvest from the end of May until late June.
This is precisely the reason that you want to make the most of rhubarb season and do everything you can possibly think of with it, to preserve that one of a kind flavor for later in the year.
Edible parts of rhubarb plant
An important thing to note is the leaf stalks (petiole) and only the leaf stalks are edible on the rhubarb plant. The leaves and roots contain oxalic acid and are poisonous.
What you need
You only need 2 ingredients to make this rhubarb vinegar.
- chopped rhubarb
- mild vinegar; white vinegar or white wine vinegar
If you don’t have any white vinegar, you could use apple cider vinegar, but you won’t get the full flavor of the rhubarb.
How to make it
- Chop rhubarb into pieces.
- Place vinegar in non reactive pan. Add vinegar. Boil for a few minutes.
- Add vinegar and rhubarb to clean, sterile, quart canning jar. Cover jar with paper towel secured with rubber band. Place in cool dark place for 7-10 days.
- Place cheesecloth inside of strainer, place over bowl and pour in vinegar and rhubarb to drain.
- Place rhubarb vinegar in clean, sterile glass canning jar. Store in cool, dark place at least 6 months.
Uses for rhubarb vinegar
Use this infused vinegar anywhere you would use other types of vinegar.
Other delicious uses for rhubarb
Tools I use
Want to learn how to grow your own rhubarb? If you love growing your own produce, these articles are packed full of information about how to get that big harvest by the end of the season! Don’t miss How to Start a Garden Series!
Don’t miss How to Start a Garden Series! The first part is Planning Your Garden.
The fourth is Garden Maintenance.
The last is Harvesting a Garden and Preserving the Harvest, this post has over 100 FREE recipes for preserving your harvest!
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Homemade Rhubarb Vinegar
- 2 cups rhubarb
- 2 cups white vinegar
- Chop rhubarb into small pieces.
- Add rhubarb to vinegar in small, non reactive pan. Bring to boil.
- Boil 2-3 minutes.
- Pour all of the ingredients into a canning jar. Cover with paper towel, secured by a rubber band, or use fermenting lid.
- Place in cool, dark place for about 7 days.
- Cut a piece of cheesecloth and line colander.
- Drain contents of jar into cheesecloth.
- Store in clean, sterilized glass canning jar, in cool dark place for about 6 months.
- rhubarb vinaigrette
- salad dressings
- for dipping french fries
- rhubarb shrub
- Basting chicken or fish