I morphed from being an avid beetroot hater to a real fan all thanks to Nigel Slater’s method of making beetroot carpaccio (post to come) – a sort of light-touch curing method as opposed to the heavy-handed approach of the nuns who schooled me.

I have been so taken by this method that I began experimenting with it. I started by using raspberry vinegar, as I thought the sweetness would enhance the flavour of the beetroot. And then I thought that rhubarb vinegar might do the same, but in a more subtle way.

I was right. And there are many other ways that you can use rhubarb vinegar.


Uses for rhubarb vinegar:

  • To make beetroot carpaccio (post to come)
  • In vinaigrettes used for fish salads of one kind or another:
  • Or in other salads – a smoked chicken salad for example
  • To moisten smoked trout or smoked mackerel
  • To moisten cooked chicken
  • To deglaze a frying pan
  • A few drops in a glass of cold, carbonated water on a hot day
  • It makes a good and unusual present


Storing rhubarb vinegar

Keep in a cool, dark place and use within about six months.


how to make rhubarb vinegar

Put the mixture into a sterilised glass jar and cover with cling film.


Recipe for making rhubarb vinegar

Makes about four cups


  • 400g/14 oz rhubarb
  • 900 ml/3¾ cups cider vinegar, or sherry vinegar, or white balsamic condiment
  • 1 vanilla pod


  1. Trim and cut the rhubarb into 2cm/1” lengths.
  2. Put into a non-reactive saucepan (ideally an enamel casserole or ‘Dutch oven’ – a Le Creusset or a Staub) with the vinegar, and boil for a couple of minutes. With a wooden spoon bruise the rhubarb against the side of the saucepan. Take off the heat and leave to cool.
  3. Pour the mixture into a sterilised jug*, cover with clingfilm, and leave for a week in a cool, dark place.
  4. Strain the mixture through a muslin, or a coffee filter, into a sterilised bottle*.
  5. Drop in a vanilla pod.


*Follow this link for various easy methods of sterilising glass jugs and jars.


how to make rhubarb vinegar