Originally Posted by
LapLap
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?
I would try but I never see it in stores and I don’t think it grows well here. Up north it was found in many gardens in my neighborhood. But it was always turned into strawberry-rhubarb pie or dipped in sugar and eaten raw.