We all love a rhubarb crumble but our creative chef Jo proposes another use for this loved seasonal: a zingy rhubarb pickle which will make it last all year round. Perfect for adding to savoury dishes like salads, gazpacho and sandwiches!
Method for the pickle:
- Wash and finely slice your rhubarb
- Sterilise a spare jar, pop your sliced rhubarb with spices/herbs of your choice
- Pour in half of the jar with filtered water and the other half with any vinegar, a pinch of sugar and teaspoon of salt, shake well, place in the fridge and it should be ready after a couple of weeks and last for a year (if you don’t eat it all before that).
For the salad we have sliced fennel, with fresh and pickled rhubarb, a generous amount of chives and a french vinaigrette.
Watch the video below to see Jo pickling OmVed Gardens rhubarb!