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.
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.
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!!
Along with a host of herbs and a scattering of salad leaves, and of course outside, the wild garlic is doing it’s thing.
I always feel like the luckiest cook alive to have access to this kind of produce. Especially at this time of year.
Produce picked in the morning and by lunchtime is being served (or pickled). I love it!
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
The Bits – Makes 2 jars
500g rhubarb (finely sliced)
300ml apple cider vinegar
4 tbs sugar
8 slices fresh ginger
2 bay leaves
You’ll need two sterilised 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 making sure all is well covered. I add the bay leaves and ginger to the jars also. Leave to cool.
Enjoy! I’d keep this pickle for a week.
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!