Here are some more rhubarb facts
01 Rhubarb happens to be tart and sweet, but it's a vegetable.
02 Rhubarb is in the same family as sorrel and dock.
03 Rhubarb stalks can be eaten raw or cooked, but only the stalks! The leaves are poisonous, so steer clear of those.
1 stalk of rhubarb (approximately ½ cup, chopped) ½ cup of sugar ¼ cup white balsamic vinegar
Add the chopped rhubarb to a bowl or mason jar.
Combine sugar in a container with a tight-fitting lid.
Seal container and shake to combine. Let sit overnight at room temperature (or up to 3 days if desired).
When the syrup is to your liking, strain through cheesecloth or fine-mesh sieve over a large bowl, reserving the liquid that drains out of the rhubarb.
Add white balsamic vinegar to rhubarb syrup, stir to combine and store in your refrigerator!