For the fans of both pickles and rhubarb, here is the perfect recipe for you: Pickled Rhubarb!
Did you know rhubarb is actually a vegetable (and not a fruit)? ? Let’s have fun and try to prepare rhubarb as a veggie, shall we? ? This recipe is very easy and also very tasty. Instead of Sichuan pepper, you can add any spices you like. For example, cardamom matches very well with rhubarb. You can also add fresh herbs like dill, it will give a peppery taste which should be nice.
People always ask me: “But what do you put these pickles with?” Well, the answer is quite easy: on everything ? Like any pickles, I just put them on top of my dish when I’m serving my plate.
But I also tried a nice dessert recipe: a very simple fruit salad with strawberries where I added the pickled rhubarb and it was amazing! I think you could do a nice pie with custard cream or mousseline cream, fresh strawberries (or cherries, or any kind of red berries) and some of these pickles. It should be super tasty!
If you tried this Pickled Rhubarb or any other recipe on the blog, let me know how you liked it by leaving a comment! Be sure you are following me on Pinterest, Instagram, and Facebook for more tasty recipes!
- 180 g Fresh Rhubarb
- 1 inch Fresh ginger
- ½ cup Red wine vinegar
- ½ cup water
- 2 tbsp Sugar
- 4 cloves
- ¼ tsp Sichuan red pepper or any spice you'd like
- ¼ tsp Seasalt
- In a saucepan, add the vinegar, the water, the sugar, and salt. Let dissolve the sugar on low heat.
- Meanwhile, peel and cut in small slices the fresh rhubarb and the ginger.
- In a clean jar, add the rhubarb, ginger, and spices.
- Pour the (warm) liquid and close the jar. Once it's cold, keep in the fridge.
- Eat after 24 hours of pickling. Store in the fridge for several weeks.