Recipe · summer
Easy Pickled Rhubarb
Quick fridge pickle — great on salads or sandwiches.
Meal: preserveMain: rhubarbHands-on: min
Ingredients
- Rhubarb, cut into matchsticks
- Red wine vinegar
- A pinch of salt
- A pinch of sugar
Steps
- 1Toss the rhubarb matchsticks with the vinegar, salt, and sugar.
- 2Let sit at least 2 hours before serving.
- 3Serve on salads or sandwiches.
Meet the plant
- RhubarbThe old neighbour in the back corner who was here before you and will outlast you.
Tips that help here
- The Ten-Minute Evening Slug PatrolNo sprays, no pellets — just a flashlight and a bad attitude.
- Water Deep, Not OftenShallow daily sips train roots to stay near the surface where it's hottest.
- Label the Lid, Not the JarA small habit that saves an hour every canning season.
More like this
- Rhubarb KetchupA tangy, tomato-rhubarb ketchup with a hint of spice — great on burgers, meatloaf, or anywhere you'd use regular ketchup.
- Rhubarb ChutneyA sweet-spicy rhubarb chutney with warm Indian spices — delicious over pork, beef, or chicken, and it fills the house with an amazing smell while it cooks.
- Fresh Rhubarb Summer SalsaA crisp, colourful summer salsa that uses raw rhubarb the way you'd use a tangy vegetable — excellent on burgers, tacos, or straight up with chips.