Rhubarb is one of those things that you completely adore or you hate with a vengeance. I’m in the completely adore camp and would have a tub of stewed rhubarb permanently in my fridge if it grew all season. It’s probably best that it doesn’t because I find myself at the fridge at all hours, secretly spooning it straight into my mouth. It doesn’t just need to be stewed for cereal or a delicious winter crumble. There are so many other ways you can cook it and so many other things you can serve it with, sweet or savoury. One of life’s delights is pickled rhubarb. I love it served alongside poached smoked cod, roasted sweet potatoes and green beans with bacon. It’s also lovely on a grilled cheese sandwich with a little ham if you must or part of an after dinner cheese board. it’s super easy to make, but feels just that little bit glamorous.
Harvest about 1 kg of rhubarb from your garden (or market), wash well and brunoise or fine dice. Place in a clean glass jar with a lid.
Meanwhile in a pot bring to the boil
1 litre of water
1 litre of cider vinegar
1 cup of sugar and
1/4 cup of good salt
Pour the solution over your rhubarb, if theres not enough liquid to cover just top up with a little hot water from your kettle. Screw your lid on and leave to pickle overnight.
If you’re wanting to gift your pickled rhubarb, simply follow the procedure but fill small jars with your fine diced rhubarb and pickling solution and make sure to tie a big fat bow around those necks.