Strawberry Rhubarb Infused Vinegar Recipe
Rhubarb is one of those fruits that you get a whole lot of all at once, which makes it a great candidate for using in infusions. The addition of some strawberries helps to mellow the flavor and add some sweetness while the mint contributes a background freshness.
Oh, and for the fruit versus veggie purists, rhubarb is normally considered a vegetable but a New York court declared it a fruit in 1947, so in the US it is handled as a fruit.
Strawberry Rhubarb Infused Vinegar Ingredients
1.5 cups coarsely chopped rhubarb
1 cup coarsely chopped strawberries
2 mint sprigs
1.5 cups white wine vinegar
Strawberry Rhubarb Infused Vinegar Instructions
Combine all the ingredients in a Mason jar or glass bottle then seal. Place in a cupboard or cabinet and let sit for at least 3 to 6 days or up to a few weeks, shaking the bottle every day or two. Strain the vinegar before using.
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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