How to preserve rhubarb?

Rhubarb has a very short season so it is nice to preserve some to make it last longer. I like to make refrigerator pickles or chutney that both last a few months in the refrigerator. For longer term preserving rhubarb can be canned or frozen following safe guidelines.

What is the best thing to do with rhubarb?

There are so many things to do with rhubarb that it is impossible to choose a best! It is incredibly versatile and can be used in sweet and savory applications. Poached, pickled, preserved in chutney or jam, baked into muffins, scones, or cakes, steeped in a syrup for cocktails, infused in gin or vodka - rhubarb is such a special seasonal ingredient to include in your recipes!

Pickled Rhubarb

Ingredients

1/2 pound sliced rhubarb

1/2 cup distilled white vinegar

1/2 cup water

2 tablespoons honey

1 teaspoon salt

1-inch piece of fresh ginger, sliced thinly or peeled and chopped

1 garlic clove, peeled and lightly crushed

1 tablespoon pink peppercorns

1 teaspoon yellow mustard seeds

2 whole allspice berries

1/2 teaspoon black peppercorns

1/2 teaspoon red pepper flakes

1 star anise pod

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Instructions

Place rhubarb in a pint jar and set aside.

Place all remaining ingredients in a saucepan and bring to a boil.

Pour hot mixture and all seasonings carefully over rhubarb.

Seal jar and allow to come to room temperature for 1-2 hours before placing in the refrigerator.

Keep rhubarb below vinegar solution and use within 2 months.

Author: anita | wild thistle kitchen
Prep Time: 10 minutes
Cook Time: 10 minutes
Category: appetizer, springtime, mother's day, Easter
Method: stovetop
Cuisine: American