Recipe Rhubarb Vinaigrette

INGRÉDIENTS

• 400g/14 ounces rhubarb
• 900 ml/3¾ cups mild vinegar; white vinegar or white wine vinegar

If you don't have white vinegar, you can use apple cider vinegar, but you won't get the full flavor of the rhubarb.

PRÉPARATION

1. Cut the rhubarb into pieces.
2. Place the vinegar in a non-reactive saucepan. Add the vinegar. Boil for a few minutes. Chopped rhubarb and vinegar in a saucepan.
3. Add the vinegar and rhubarb to a clean, sterile canning jar.
4. Cover the jar with a paper towel secured with a rubber band. Place in a cool, dark place for 7 to 10 days.
5. Place a cheesecloth inside the strainer, place over a bowl, and pour in the vinegar and rhubarb to drain.
6. Place the rhubarb vinegar in a clean, sterile glass jar. Store in a cool, dark place for at least 6 months.