This pickled rhubarb is one to have on-hand this season …
“I realise that it’s the very end of rhubarb season, but if you find some, buy it and make this. It’s equal parts crunchy, a little sour and sweet. Great with cheese! I put some of it in a cheese toastie which was particularly good.” @kittycoles
Ingredients
• 3 stems of rhubarb
• 150ml water
• 10ml white wine vinegar
• 2 heaped tbsp of caster sugar
• 2 tbsp of stem ginger syrup (optional)
• 1 tsp of salt
• A 3cm piece of ginger, peeled and thinly sliced
• 2 tsp of coriander or mustard seeds
Method
1. Slice the rhubarb into 1cm pieces
2. Add the water, vinegar, caster sugar, ginger syrup, salt, slices of ginger, and spices to a small pan. Bring it to a boil then turn off the heat.
3. Add the rhubarb to the hot pickle liquor then allow to cool. Leave to pickle for a minimum of 4 hours or ideally overnight in the fridge. Serving ideas: There are so many delicious things that this rhubarb can be served with. Alongside a big fat pork chop is great, spooned over some labneh with plenty of really good quality olive oil, on a platter with cheese, hams, olives and bread, or simply tossed into a salad.
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