Recipe from: Chef Anthony
ACF Kalamazoo/Battle Creek

Rhubarb Vinegar
INGREDIENTS:

  • Fresh Rhubarb 2 Cups

  • White Vinegar 2 Cups

    Yield: 1 pint

DIRECTIONS:

  1. Wash and slice the rhubarb into ½ inch slices, drain well.

  2. Combine cut rhubarb and vinegar in a non-reactive pan.

  3. Bring to a boil and then reduce to a simmer, simmer for 2-3 minutes.

  4. Remove from heat and let cool.

  5. Pour cooled vinegar mixture into a clean mason jar, cover with a paper towel and screw on just the band of a mason jar lid.

  6. Place the covered mason jar in a cool dark place for 5-7 days.

  7. After letting sit for 5-7 days strain the rhubarb solids through a piece of cheese cloth into another clean mason jar.

  8. Cover and store in the refrigerator

Rhubarb Vinaigrette
INGREDIENTS:

  • Fresh Rhubarb (washed and trimmed) 1 Cup

  • Rhubarb Vinegar 3 Tablespoons

  • Rhubarb Syrup ( substitute Honey) 2 Tablespoons

  • Spicy Brown Mustard 1 Tablespoon

  • Grated Onion 1 Tablespoon

  • Grated Garlic 1 Tablespoon

  • EVOO ¼ Cup

  • Salt and Pepper to taste

DIRECTIONS:

  1. Combine all ingredients EXCEPT the oil into either a blender or a food processor.

  2. Blend until the mixture is smooth

  3. SLOWLY add the olive oil in a thin stream, while the blender is running, until the dressing is emulsified.

  4. If the dressing appears a little too thick slowly stream in some water until you reach your desired consistency.