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Rhubarb Balsamic Reduction

Rose McAvoy
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.
5 from 1 vote
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Servings 1 cup

Ingredients
  

  • 2 cups balsamic vinegar
  • 2 cups diced rhubarb

Instructions
 

  • 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.
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