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Rhubarb Pickle

Is Rhubarb a fruit or vegetable?  So, it is scientifically classified as a vegetable (due to the lack of seeds) but it is more commonly used as a fruit.  Since we’re on the topic of amazing fruit this week, I thought I would share a great way to enjoy rhubarb which is probably new to many of you.

Rhubarb is one of those produce items that we all tend to eat one way: as dessert.  It’s generally poached, stewed, used in a crumble, served with yogurt or vanilla ice cream-  which everyone knows- and are all delicious!

While we all love desert, it’s super exciting to try something new and different with rhubarb – something pickled, for example!

Now I hear you say ‘Whaaat?!’ Hear me out.

Pickled rhubarb is slightly sweet, slightly sharp, crunchy and can also be made slightly spicy if you like that.  Here is a basic recipe that has been adapted from the Tasting Table.  Other additions that you can try include cloves, peppercorns, coriander seeds or allspice.


2 stalks of rhubarb

1 cup red wine or apple cider vinegar

1 cup water

½ cup sugar

2 tablespoons salt

1 teaspoon whole fennel seeds (lightly toasted in a small pan makes them even better!)

2 mint sprigs

2 thyme sprigs


Chop the rhubarb stems into smaller pieces (2 inch pieces) and set aside in a bowl.  Bring the vinegar, water, sugar, salt and other ingredients to a boil in a saucepan.  Stir until salt and sugar are dissolved.  Remove from heat and pour over the rhubarb to cover the rhubarb completely.

Let the rhubarb cool completely.  Leave overnight at minimum.


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