Easy to make rhubarb balsamic reduction turns average balsamic vinegar into a gourmet syrup. Subtlety fruity with a familiar balsamic tang. Balsamic reduction can be drizzled over just about anything you can think of from salad to steak to ice cream.
Place all the ingredients into a large sauce pan and bring to a simmer over medium heat. Add the diced rhubarb. Stir occasionally and reduce heat as needed to keep the vinegar from reaching a boil.
Continue to simmer until the liquid has reduced to half the original volume. The vinegar should thickly coat the back of a metal spoon.
Strain the reduced vinegar through a mesh strainer to remove the rhubarb pulp.
Store the reduction in a clean jar or glass bottle with a tight fitting lid. The reduction should keep in the refrigerator for several weeks.