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.
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Total Time 55 minutes mins
- 2 cups balsamic vinegar
- 2 cups diced rhubarb
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.