Quick Pickled Rhubarb and Ginger plus The Joys of Spring!

Rhubarb, fresh of the land, organically grown

Here’s a really quick and easy way to pickle rhubarb.  I’ve added some ginger, which gives even more intense and beautiful flavour to this pickle.  The method could not be much easier, and it’s a great technique for preserving delicious produce, enough to enliven any meal!

Rhubarb makes a great pickle, maybe you haven’t tried it?  I find it goes well with Middle Eastern salads, anything with a bit of spice.  I also like it with Japanese style salads. It has a real sweet and sour twang!

When this lovely bunch of rhubarb landed in the kitchen we wondered what to do with it?  How to make it shine!  No crumbles here.  I shouted “Pickle!”   Jane shouted “Ginger!”  And it was as easy as that really.

Nantlle Lake looking stunning in Spring (you can just about see Snowdon from here)

 

It has been a stunning week, Spring has been in full swing (and then it snowed/ hailed for a couple of days!)  A Snowdonian Spring!  It has been still and sunny, and this extra sunlight and warmth has meant some surprises in the poly tunnels.

We’ve had some beautiful and colourful, organically grown, produce coming off the land this week at Trigonos.  Owain (our resident Horticulturalist and Organic Superhero) has been appearing in the kitchen with arm loads of all kinds of goodies.

 

Not sure what you call this one? Golden Chard?  I’ll have to ask Owain

 

Most of these are seeds from last year, that have decided to make an appearance in the poly tunnels; ruby chard, swiss chard, purple rocket and some radiant rhubarb!!

 

You know I love this one. Curly Kale.

 

Along with a host of herbs and a scattering of salad leaves, and of course outside, the wild garlic is doing it’s thing.

 

Ruby Chard, love the vibrant colour!

 

I always feel like the luckiest cook alive to have access to this kind of produce.  Especially at this time of year.

 

Purple rocket. The flavour here is amazing! Very peppery and fruity even.

 

Produce picked in the morning and by lunchtime is being served (or pickled).  I love it!

 

Maybe you saw, we recently announced our:

Vibrant Vegan! Snowdonia – Plant-based Cooking and Yoga Holiday, 21st-25th September 2019

This is a rare chance to come over here to beautiful Snowdonia; relax, rejuvenate and get inspired!  Plus, sample lots of dishes prepared by our awesome team of chefs with produce straight from the land, and even have a tour around the farm with Owain and myself.  A little bit of foraging and lots of chat about excellent produce and organic happiness.

For more info leave a comment below or email – info@trigonos.org

The holiday is booking up quickly. Exciting times!!

 

 

Recipe Note

Only use the pink rhubarb stalks, never the leaves.

Any excess pickling liquor can be used in dressings or to marinade tofu, for example.

 

Quick Rhubarb and Ginger Pickle

 

Quick Rhubarb and Ginger Pickle

 

The Bits – Makes 2 jars

500g rhubarb (finely sliced)

300ml apple cider vinegar

300ml water

4 tbs sugar

8 slices fresh ginger

2 bay leaves

 

Do It

You’ll need two clean glass jars with lids.

Gently pack the sliced rhubarb into your jars.  So it’s snug, with a little room left at the top.

Place the vinegar, water, bay leaves, ginger and sugar into a small saucepan.  Bring to a boil.  Pour this mixture over the rhubarb until it’s covered.   I add the bay leaves and ginger to the jars also.  Leave to cool.

That’s it!  Label and date the jars.

If your jars are clean, this will last a long time, one year or more when stored in a cool place.

 

Foodie Fact

Rhubarb is packed full of minerals and vitamins. It’s a source of vitamin C, protein, calcium, fibre and beta-carotene.  Plus a whole lot more.  Much more than just a crumble!

 

Categories: Cooking Holidays, Cooking Workshops, gluten-free, healthy, Healthy Eating, Nutrition, Organic, photography, plant-based, Recipes, Spring, Vegan, Wales | Tags: | 8 Comments

Post navigation

8 thoughts on “Quick Pickled Rhubarb and Ginger plus The Joys of Spring!

  1. Great post 😁

  2. I think it’s just yellow chard but it’s pretty 😀

  3. Hi BHK
    Lovely post, thank you for sharing your pickle recipe i shall definitely be having a go. Apologies for this question not being related to your rhubarb post but if it’s ok i would like to pick your brains. I have a small b&b in northwest Scotland and am looking for some simple (prepare ahead) vegan breakfast options, i regularly make your Pinto Bean & Walnut Pate from your book which i find delicious and thought this pate served with oatcakes would make a lovely breakfast for our vegan guests. I’m just concerned that it maybe on the lighter side and wondered if you could offer any suggestions of an accompaniment that i could serve with the pate. I hope i haven’t been cheeky in asking this, i appreciate that you must be very busy, if you haven’t the time to reply then i completely understand.
    Best Wishes

  4. Ah.. the Joy’s of a good pickle. I use a similar combination for pickled radish. Substitute apple vinegar for rice wine vinegar and bay leaf for oregano, and if you like it spicy toss in a habanero with a slice down one side.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Blog at WordPress.com.

%d bloggers like this: