Not a fermentation so am posting this here.

I had a glut of rhubarb stems to deal with last week and decided to try immersing them in a vinegar and sugar solution (also added a tiny bit of salt and a few thin slices of ginger).

Delicious!

The pickled rhubarb goes with both savoury and sweet foods. Great with cheese or cold cuts but also chopped up and added to a strawberry compote.

Anyone else pickled their rhubarb?