- Yields: about 2 cups
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
- 3 to 5 stalks rhubarb, cut into thin slices on the diagonal
- 1/2 cup granulated sugar
- 1/2 cup white wine vinegar
- 1 stick cinnamon
- 3 to 4 cloves
- 1 small chile, cut in half lengthwise
- 1 teaspoon sea salt
Place rhubarb in a bowl. Put remaining ingredients in a small saucepan and boil to a syrup, about 5 minutes. Remove the chile and pour the hot syrup over rhubarb. Let sit 3 hours.
Drain the liquid from the rhubarb. You may reserve the syrup and reduce it further to use as a drizzle.
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