Quick-Pickled Rhubarb - Sour, Sweet and Crunchy

May 8, 2019

The easiest rhubarb recipe I know. An unusual way to prepare rhubarb that works for a lot of things. I’ve used it as a sweet-sour accompaniment to salmon tartare, yoghurt, braised meat, cut into smaller pieces in a salad, or on top of or mixed into homemade sorbet or in cakes. The possibilities are wide open.

You also get a good rhubarb syrup out of it, which you can thin with a little water and use as a cordial, or in a rhubarb mojito.

http://www.youtube.com/watch?v=fUemjTrp65E

Ingredients

Yields 1 jar

450 g (4-5 large stalks) rhubarb

syrup

1 tbsp homemade vanilla sugar
100 g - 200 g (1-2 dl) sugar
2 dl water
1-2 lemons, juice of

Directions

Clean the rhubarb and cut it on the diagonal into thin slices.

Put them in your preserving jar.

Mix all the syrup ingredients and bring to a boil.

As soon as the sugar has dissolved, it’s done.

Pour the hot syrup over the rhubarb pieces straight away.

Press them down so they are all submerged in the syrup.

Let it steep for about a day.

Notes

Using 200 g sugar and 2 lemons gives a punchier flavour, but also less rhubarb taste.

With 200 g sugar the syrup ends up about as thick as maple syrup, which is good for some uses and for cordial. So it’s a trade-off depending on what you’re making.

In the video I use 100 g sugar and 1 lemon.

Keeps for a couple of weeks in the fridge.