Pickled rhubarb



15 min


15 min


4 250-mL jars

Pickled rhubarb

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.


  • 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


  • 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.