It’s the season for rhubarb! We have two rhubarb patches on the farm, and every morning the crew heads out and pulls all of the flowers to concentrate the energy to the growing the stalks. We’re hoping to put the stalks in our first CSA Share Boxes this year. Rhubarb is often cooked down with sugar and added to desserts, but adventurous chefs are coming up with savory preparations, and many of our members enjoy it raw! This quick pickled version adds a unique flavor to salads and cheese plates and also pairs well with pork. Try adding it to a strawberry jam sandwich, with or without peanut butter! The first step is peeling the rhubarb.
If chop the ends off of the rhubarb you should be able to just grab the skin with your fingers and pull it off in long strips. Slice the rhubarb into 2 inch pieces then julienne. To fill a small mason jar you will need 1 large stalk, feel free to double or triple for more than one jar. Place the julienned rhubarb slices into a large bowl. Combine sugar, vinegar, and water, bring to a boil and then pour over the rhubarb. Cover the bowl and let cool to room temperature.
When the rhubarb has cooled off, place it in a jar with a tight fitting lid. Pickled Rhubarb will last in the refrigerator for a few weeks.
To fill one small mason jar:
1 large stalk rhubarb
1 cup water
1/4 cup rice vinegar
1/4 cup sugar
Prepare rhubarb. Wash and cut off ends, then peel skin in long strips. Cut into 2 inch pieces then julienne. Place in large bowl.
Combine water, sugar, and rice vinegar. Bring to a boil. Pour over rhubarb and cover. When mixture reaches room temperature, place rhubarb and liquid in jar. Refrigerate for about two weeks.