top of page
Background_edited.jpg

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.

Ingredients:

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

Steps:

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.

bottom of page