Pickled Rhubarb

Ingredients

• 180 gfresh rhubarb
• 2.5 cm (1 inch)fresh ginger
• 120 ml (1/2 cup)red wine vinegar
• 120 ml (1/2 cup)water
• 25 g (2 tbsp)sugar
• 4cloves
• 1/4 tspSichuan red pepper, or another spice of your choice
• 1/4 tspsea salt

Instructions

1. 1

   Warm the brine

   Put the red wine vinegar, water, sugar and salt in a saucepan. Warm over a low heat until the sugar dissolves.

2. 2

   Slice the rhubarb

   Meanwhile, peel the ginger and cut it and the fresh rhubarb into small slices.

3. 3

   Fill the jar

   Put the rhubarb, ginger and spices into a clean jar.

4. 4

   Add the brine

   Pour the warm liquid into the jar and close it. Once it has cooled, keep the jar in the fridge.

5. 5

   Leave to pickle

   Wait 24 hours before eating. Store the pickled rhubarb in the fridge for several weeks.

What is pickled rhubarb?

Pickled rhubarb is sliced rhubarb steeped in a sweetened, spiced vinegar brine. This version is labelled French cuisine and keeps the ingredient list simple, using red wine vinegar, ginger, cloves and Sichuan red pepper to complement rhubarb’s tartness.

The brine is warmed just enough to dissolve the sugar, then poured over the raw slices. A day in the fridge gives the flavours time to mingle while keeping the preparation quick.

Nutrition and macros by portion

The nutrition label shows one serving as written: 160 calories, 1g protein, 39g carbs, 1g fat.

The sugar and rhubarb provide most of the carbohydrates, while the vinegar and spices contribute little energy; there is very little protein or fat. Serve a small amount with a meal that includes a protein source and vegetables for a more balanced plate.

Choosing the ingredients

Rhubarb: Choose firm stalks and slice them into small, even pieces so they fit neatly in the jar and pickle at a similar pace.

Spices: Ginger, cloves and Sichuan red pepper give the brine a warm, aromatic edge. The recipe also allows you to use another spice if you prefer.

Getting the brine right

Low heat: Warm the vinegar, water, sugar and salt gently, stirring or waiting until the sugar has dissolved. There is no need to boil the mixture.

Warm pour: Add the liquid while warm, as directed, and close the jar. Let it cool before putting it in the fridge.

Texture and timing

Small slices: Cutting the rhubarb and ginger into small pieces helps them sit in the jar with the spices and brine.

Pickling time: Give the rhubarb at least 24 hours in the fridge before serving. The recipe does not specify a doneness test; taste a piece after that time to check whether the flavour suits you.

Serving ideas

A little of the pickle can bring a sharp, sweet contrast to a savoury plate. Try it alongside cheese, roasted vegetables or a sandwich, adding some of the spiced rhubarb rather than pouring over the brine.

Its vinegar tang also works well with rich or gently seasoned foods. Keep the portion modest at first, then add more to taste.

Recipe notes & tips

• Cut the rhubarb into similarly sized small slices for an even result.
• Use a clean jar before adding the rhubarb, ginger and spices.
• Keep the heat low while dissolving the sugar in the brine.
• Let the jar cool before placing it in the fridge.
• Wait at least 24 hours before tasting the pickle.

Variations

• Change the spice: Swap the Sichuan red pepper for another spice you enjoy.
• Adjust the sweetness: Use less sugar for a sharper-tasting brine.
• Add more ginger: Increase the ginger for a more pronounced warm note.
• Vary the cut: Slice the rhubarb into longer pieces if they fit your jar.
• Serve with cheese: Pair a few pieces with cheese for a sweet-sour contrast.

Common mistakes to avoid

• Boiling the brine: Keep it over low heat and stop once the sugar dissolves.
• Uneven slices: Cut the rhubarb into similarly sized pieces so they pickle more evenly.
• Using the jar before cleaning it: Start with a clean jar for the ingredients.
• Refrigerating while hot: Let the closed jar cool before placing it in the fridge.
• Tasting too soon: Allow a full 24 hours of pickling before eating.

How to store

Keep the closed jar in the fridge once it has cooled; the recipe says it will keep for several weeks. Always use a clean utensil to take out portions.

Frequently asked questions