Pickled rhubarb

Prep 15 min
Total 15 min
Makes 4 250-mL jars

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.



2 cups
cider vinegar
1 1/2 cups
1 tbsp
kosher salt
1-in. piece
fresh ginger, peeled and thinly sliced
1/2 cup
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.



More ways to cook with rhubarb

Issue: May 2013

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Photo credit: Pickled rhubarb recipe Photo by Roberto Caruso

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