Pickled Rhubarb
This is one of my favourite ways to use up excess rhubarb, if there is ever such a thing.
But after the rhubarb has been pulled (pull those stalks, don't cut them) and turned into pies and cobblers and sponge puddings and jam, sometimes, just sometimes, there is still sone left, and so those leftovers become pickled rhubarb.
If you haven't tried this delicious condiment, give it a go, especially if you love rhubarb and pickles.
Choose stalks that are shiny and dark red, and nice and fat, they'll pickle beautifully. And cut those stalks into chunks about 3cm long, they'll be just the right size for snacking on.
Add pickled rhubarb to an antipasto plate or a charcuterie board and enjoy!
But after the rhubarb has been pulled (pull those stalks, don't cut them) and turned into pies and cobblers and sponge puddings and jam, sometimes, just sometimes, there is still sone left, and so those leftovers become pickled rhubarb.
If you haven't tried this delicious condiment, give it a go, especially if you love rhubarb and pickles.
Choose stalks that are shiny and dark red, and nice and fat, they'll pickle beautifully. And cut those stalks into chunks about 3cm long, they'll be just the right size for snacking on.
Add pickled rhubarb to an antipasto plate or a charcuterie board and enjoy!
Pickled Rhubarb
500g rhubarb stalks, washed and cut into 2 - 3 cm chunks
1-½ cups water
¾ cup apple cider vinegar
1 tbsp sugar
1 tbsp salt
1-½ cups water
¾ cup apple cider vinegar
1 tbsp sugar
1 tbsp salt