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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.
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.