Our Pickled Rhubarb is a very versatile condiment to have on hand in the fridge. We've served it with duck breasts for Christmas, topped sticky rice cakes with it for a pre dinner nibble, tossed it through salads, served it with cheese, cured meats even on a stick of celery. Its vibrant colour starts to fade after a couple of weeks so eat it up quickly or eat it pale pink.
Rosie
PICKLED RHUBARB
2 golden shallots, finely sliced
1 bunch rhubarb, cut into julienne then into 1cm lengths
50 gm fresh ginger, in fine julienne
300 ml Japanese rice vinegar
200 gm caster sugar
¼ teaspoon salt
Toss shallots, rhubarb and ginger together in a heat proof bowl. Place the vinegar, caster sugar and salt in a small saucepan, allow the sugar to dissolve over a low heat then bring to a simmer. Simmer for 2 minutes the immediately pour over the rhubarb mix. Strain the liquid back into the saucepan and bring to the boil again. Pour over the rhubarb mix and allow to stand, tossing from time to time until cold. Transfer to a non corrosive container and allow to stand for 4-6 hours unrefrigerated. Store in the fridge.
The Pickled Rhubarb will begin to lose its vibrant colour after a couple of weeks so eat it up quickly or serve it pale pink.