Savoury pickled rhubarb recipe
This savoury pickled rhubarb recipes is a great thing to have on hand in the fridge. Rhubarb is one of the few things ready to harvest in the spring. Pickling rhubarb helps to extend its shelf life and is a great way to store any leftovers. This pickle means you’ll have plenty in the fridge to enjoy for many weeks to come.
Rhubarb’s distinctive, astringent flavour lends itself perfectly to pickling. We particularly love to pair this pickled rhubarb recipe with oily fish, such as mackerel or sardines.
It also packs an impressive health punch. Rhubarb is packed with fibre which helps you feel satisfied and energised all through the day. It has also been shown to lower cholesterol and reduce the risk of heart disease. It’s rich in vitamins too. Its high vitamin K content is essential to strong bones, helping to ward off osteoporosis.
Like many purple and red fruits and vegetables, it’s a great source of antioxidants. Antioxidants fight free radical damage in the body which can be responsible for inflammation. They also help with premature signs of ageing. Rhubarb contains potent antioxidants called anthocyanins which can help protect against fine lines and wrinkles.
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Rhubarb is relatively low in calories and is a good source of antioxidants. Antioxidants help to mop up damaging free radicals in the body.
- 200ml white wine vinegar
- 100g brown sugar
- 1 thumb of fresh ginger, finely chopped
- 1 tsp coriander seeds
- 1 tsp pink peppercorns
- 1 star anise
- 1 tsp sea salt
- 200ml water
- 450g rhubarb, cut diagonally
- 2-3 bay leaves
- Place the vinegar, sugar, ginger, coriander seeds, pink peppercorns, star anise and salt into a pan with the water.
- Heat up until the sugar dissolves and then reduce to a low simmer for two minutes. Let it cool to room temperature.
- Place the rhubarb chunks into a clean, sterilised jar with the bay leaves and pour over the liquid with the spices in it.
- Leave in the fridge for a couple of days before enjoying.
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