Pickled rhubarb

There’s nothing like the once-a-year treat that is fresh rhubarb. A sign of spring’s arrival, the edible stalks are usually sweetened up and cooked into pie – but our pickled rhubarb is a savoury alternative that’ll leave you tickled pink.

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( 12 ratings )

Preparation time:
15 minutes
Total time:
15 minutes
4 250-mL jars
Pickled rhubarb recipe Photo by Roberto Caruso

Pickled rhubarb recipe
Photo by Roberto Caruso


  • 2 cups apple cider vinegar
  • 1 1/2 cups granulated sugar
  • 1 tbsp kosher salt
  • 1-in. piece fresh ginger, peeled and thinly sliced
  •  1/2 cup pickling spices
  •  400 g rhubarb, very thinly sliced diagonally


  • Boil vinegar with sugar, salt, ginger and spices in a medium saucepan until sugar is dissolved, about 5 min. Strain out and discard the solids. Set aside.
  • Pack rhubarb into 4 250-mL jars. Pour hot liquid into jars, filling until it reaches 1/2 in. under the rim. Screw on lids and leave at room temperature overnight to let flavours meld, then refrigerate. Opened jars will keep for up to 1 month, refrigerated.

Serving tip: Pickled rhubarb is delicious served with roast chicken or fish. It’s also perfect for cheese boards.

One comment on “Pickled rhubarb

  1. I have frozen rhubarb, do you think it would work, or would this be very mushy?


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