Savoury pickled rhubarb recipe
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.
Discover more pickled recipes
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.