Pickled rhubarb recipe
Photo by Roberto Caruso
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.
Ingredients
-
2 cups
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
Instructions
- 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.
More ways to cook with rhubarb
Serving tip: Pickled rhubarb is delicious served with roast chicken or fish. It’s also perfect for cheese boards.
