Quick Pickled Rhubarb Salad Recipes
THIS SPRING SALAD WITH QUICK-PICKLED RHUBARB RECIPE IS SUPER-REFRESHING
Try this spring salad with quick-pickled rhubarb recipe for a refreshing springtime lunch option.
Categories salad
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- In a large bowl, whisk together honey and vinegar. Add rhubarb; toss to coat. Let stand at least 10 and up to 20 minutes, then add oil, 1/2 tsp salt, and2 tsp coarsely ground pepper. Toss with celery and fennel.
- In a separate bowl, toss watercress, lettuce, and scallions and divide among plates. Spoon rhubarb and dressing over each salad, then top with ricotta salata, if using.
Nutrition Facts : Calories 159 calories
QUICK-PICKLED RHUBARB SALAD
Rhubarb's signature tartness is actually brought down by pickling!
Provided by www.epicurious.com
Yield 1
Number Of Ingredients 9
Steps:
- For complete instructions, visit the original site at https://www.epicurious.com/recipes/food/views/quick-pickled-rhubarb-salad
Nutrition Facts : ServingSize serving, Sugar 18 g, Sodium 725 mg, Cholesterol 0 mg, SaturatedFat 0 g, Calories 71 kcal, Carbohydrate 18 g, Protein 0 mg, Fat 0 g
QUICK-PICKLED VEGETABLE SALAD
The best salads don't have to be laborious. This one benefits from pickled red onions, which take only minutes to make and can perk up salads, seared meats and vegetables, pasta and even grilled cheese. Make a double batch, and you'll brighten future meals in a flash. And, for excellent flavor in every bite, season the ingredients before combining, bearing in mind that celery, carrots and firmer vegetables need far more salt and pepper than delicate salad greens.
Provided by Alexa Weibel
Categories brunch, dinner, lunch, weekday, salads and dressings, vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Prepare the pickled onions: Set the sliced onion in a small heatproof bowl. Combine the vinegar, sugar, coriander seeds (if using), salt and 1/2 cup water in a small saucepan. Bring to a boil over high, then pour over onions. Stir to combine, let cool, then transfer onions and brine to a lidded container. Refrigerate until chilled. (Makes about 2/3 cup drained onions. Onions will keep up to 3 weeks.)
- Prepare the salad: In a medium bowl, combine the celery, carrots, olive oil, lemon zest and juice. Season generously with salt and pepper and toss to coat.
- When ready to serve, add the lettuce, radishes (if using) and herbs to a large bowl, season lightly with salt and pepper and gently toss to coat. Using a slotted spoon or tongs, transfer the celery and carrots to the vegetables in the large bowl, leaving the vinaigrette behind in the medium bowl.
- To the vinaigrette, add the mustard, 1/4 cup drained pickled red onions and 4 teaspoons of the pickled red onion brine and stir to combine; season to taste. Add vinaigrette to salad, toss to coat and season. Serve immediately.
PICKLED RHUBARB COMPOTE
Pair seasonal, tart rhubarb with roast pork to cut through the richness - it does just as good a job as apple sauce on your Sunday lunch table
Provided by Tom Kerridge
Categories Condiment
Time 15m
Yield Serves 8-10
Number Of Ingredients 4
Steps:
- Tip the rhubarb, white wine vinegar and sugar into a saucepan and bring to the boil. Simmer for 10 mins until the rhubarb is tender. Add the butter and blitz in a blender or with a hand blender until smooth. Different types of rhubarb have a different water content, so if the sauce seems a little soupy, simmer until it has reduced slightly. Can be made up to two days ahead and kept chilled. Reheat before serving.
Nutrition Facts : Calories 60 calories, Fat 4 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 0.4 grams fiber, Protein 0.2 grams protein, Sodium 0.1 milligram of sodium
PICKLED RHUBARB
Easy-to-make and easy to use, use this super-versatile condiment on cheese plates or mix it with savory ingredients like chopped parsley, olive oil, and red-pepper flakes to make a relish for grilled steak or pork chops. It's also wonderful sliced and added to this green salad with roasted beets,
Provided by Sarah Carey
Categories Food & Cooking Seasonal Recipes Spring Recipes
Time P1D
Yield Makes 1 Quart
Number Of Ingredients 7
Steps:
- Remove rhubarb peel in alternating 1/2-inch strips (creating stripes). Cut rhubarb into 4-by-3/4-inch pieces (if thick, halve or quarter lengthwise, then cut into 4-inch pieces).
- In a saucepan, bring vinegar, sugar, 1/3 cup water, salt, peppercorns, and star anise to a boil. Fill a heatproof quart jar with rhubarb and garlic. Pour boiling liquid in to cover. Let cool completely, then cover and refrigerate at least 24 hours and up to 1 month.
PICKLED SALAD
This is traditionally a relish, but everyone who has tried it for me has eaten the entire jar! It is the perfect side dish for everything savory. It also goes well as a relish on hot dogs.
Provided by Deborah Joann Allen VanHam
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 9h20m
Yield 12
Number Of Ingredients 17
Steps:
- Toss zucchini, cucumbers, onion, red bell pepper, green bell pepper, and jalapeno together in a very large bowl. Add salt and water to cover vegetable mixture; refrigerate for 8 hours to overnight. Strain vegetable mixture and rinse well.
- Bring sugar, rice vinegar, white vinegar, turmeric, mustard seed, onion powder, garlic powder, and rosemary to a boil in a large stock pot. Add vegetable mixture; simmer for 20 minutes.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack vegetable mixture with vinegar mixture into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process, 10 minutes for half-pints or 15 minutes for pints.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 177.5 calories, Carbohydrate 43.6 g, Fat 0.6 g, Fiber 2.6 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 7070.9 mg, Sugar 38.3 g
QUICK PICKLED CUCUMBER SALAD
Quickly pickled sliced cucumbers and red onion make a cooling side salad for lamb burgers or fried fish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 5
Steps:
- In a large bowl, combine cucumbers, red onion, sugar, and rice vinegar. Season with salt and pepper and toss to combine.
Nutrition Facts : Calories 39 g, Fiber 1 g, Protein 1 g
More about "quick pickled rhubarb salad recipes"
QUICK PICKLED RHUBARB RECIPE | EATINGWELL
2016-06-03 Pack the rhubarb snugly into 2 clean 1-pint canning jars. Step 3. Fill the jars with the hot liquid and spices. Cover the jars and refrigerate for at …
From eatingwell.com
Category Diabetic Low-Carb Vegetarian RecipesCalories 16 per servingTotal Time 168 hrs
From eatingwell.com
Category Diabetic Low-Carb Vegetarian RecipesCalories 16 per servingTotal Time 168 hrs
- Lightly crush juniper, allspice, coriander and peppercorns in a mortar and pestle or with the bottom of a heavy skillet. Transfer to a medium saucepan and add chiles, shallot, bay leaves, star anise, vinegar, water, sugar and salt. Bring to a boil. Reduce heat to a gentle simmer and cook, stirring occasionally, for 5 minutes.
- If the skin on your rhubarb is at all tough, peel it or you will end up with stringy pickles. It's easy to do with your fingernails, but it can also be done with a paring knife; you only want to take off the outermost layer (see photo, far left). Cut the rhubarb into 4-inch lengths (or so it's about 1 inch shorter than your jars when standing upright). If the stalks are thick, halve or quarter them lengthwise so they are about 3/4 inch thick. Pack the rhubarb snugly into 2 clean 1-pint canning jars.
- Fill the jars with the hot liquid and spices. Cover the jars and refrigerate for at least 1 week and up to 2 months before eating. To serve, slice the pickles into smaller pieces or leave whole.
QUICK-PICKLED RHUBARB SALAD RECIPE | BON APPéTIT
2017-04-18 Step 1. Pack rhubarb into jar. Bring vinegar, sugar, 1½ tsp. kosher salt, and ¾ cup water to a boil in a small saucepan, stirring to dissolve sugar …
From bonappetit.com
5/5 (1)Estimated Reading Time 40 secsServings 4
From bonappetit.com
5/5 (1)Estimated Reading Time 40 secsServings 4
- Pack rhubarb into jar. Bring vinegar, sugar, 1½ tsp. kosher salt, and ¾ cup water to a boil in a small saucepan, stirring to dissolve sugar and salt. Pour into jar. Cover and chill until cold, at least 1 hour.
- Toss fennel, celery, 1 cup drained pickled rhubarb, and 2 Tbsp. pickling liquid in a large bowl to combine; season with salt.
- Arrange salad on a platter; drizzle with oil and grind some pepper over. Top with celery leaves and remaining drained pickled rhubarb.
PICKLED RHUBARB SALAD - LAKEWINDS FOOD CO-OP
2018-05-16 Instructions. Bring vinegar, sugar and 1 ½ teaspoons salt to a simmer in a small pot. Pack rhubarb in a pint jar, and add hot vinegar mixture. …
From lakewinds.coop
Servings 4
From lakewinds.coop
Servings 4
TOP 10 RHUBARB RECIPES | TASTE OF HOME
2020-03-16 Rhubarb Custard Bars. Once I tried these rich, gooey bars, I just had to have the recipe so I could make them for my family and friends. The shortbread-like crust and rhubarb and custard layers inspire people to find rhubarb they can use to fix a batch for themselves. —Shari Roach, South Milwaukee, Wisconsin. Get Recipe.
From tasteofhome.com
From tasteofhome.com
REFRIGERATOR SWEET AND SPICY PICKLED RHUBARB - REDPATH SUGAR
Step 1. Cut, slice, or chop clean rhubarb into desired sizes or styles. Step 2. Tightly pack clean, sealable jars with the cut rhubarb. (The number of jars you use will depend on the size of each jar.) Step 3. In a non-reactive pot (stainless steel or tin; avoid cast iron, aluminum and copper), combine water, red wine vinegar. Stir to combine ...
From redpathsugar.com
From redpathsugar.com
41 RHUBARB RECIPES FOR SPRING BAKING, GRILLING, AND DRINKING
2022-04-01 Macerate rhubarb stalks with sugar, fresh ginger, and the scrapings of a vanilla bean until the stalks release their juice. Then, roast …
From epicurious.com
From epicurious.com
LOW CARB PICKLED RHUBARB - STEP AWAY FROM THE CARBS
Instructions. Cut the rhubarb into short lengths and place them in a 16 oz glass jar. In a medium saucepan, add the water, apple cider vinegar, salt, and granular sweetener and bring to a boil.
From stepawayfromthecarbs.com
From stepawayfromthecarbs.com
RECIPE: A QUICK PICKLED-RHUBARB SALAD | STUFF.CO.NZ
2021-11-20 Add the sugar, salt and raisins and mix well. Toss through the sliced onions, then set aside to hydrate the raisins while preparing the produce. Using a mandolin or sharp knife, thinly slice the ...
From stuff.co.nz
From stuff.co.nz
EASY HOMEMADE SWEDISH PICKLED RHUBARB RECIPE
2021-06-03 Let stand for 20 minutes, then drain quickly and return to the bowl. In a small pot, combine the vinegar water, sugar, mustard seeds, and tarragon and bring to a boil, stirring to dissolve the sugar. Remove from the heat and immediately poor over the rhubarb. Let cool completely, then cover tightly and refrigerate.
From dobbernationloves.com
From dobbernationloves.com
QUICK RHUBARB PICKLES - RACHAEL RAY IN SEASON
Directions. Step 1. In a nonreactive medium saucepan, combine the vinegar, sugar, salt, mustard seeds, cloves and peppercorns. Cook over medium heat, stirring occasionally, until the sugar is just dissolved, about 5 minutes. Add the ginger, then use a vegetable peeler to slice strips of zest from the lemon; add to the saucepan.
From rachaelraymag.com
From rachaelraymag.com
QUICK PICKLED RHUBARB SALAD WITH GOATS CHEESE - THE MOTHER …
2020-03-19 When two-three inches tall. Simply cut the shoots at the base for salads. Directions. Add vinegar and sugar to a pan, warm through until sugar is dissolved. Pour over chopped rhubarb and onion. Leave for one hour to infuse and pickle. Drain saving a few tbsp of vinegar, mix vinegar with 4 tbsp olive oil and season.
From themothercooker.com
From themothercooker.com
PICKLED RHUBARB RECIPE (QUICK & EASY) - THE FOOD BLOG
2020-05-16 Instructions. In a medium saucepan stir together all ingredients except rhubarb. Bring to a boil and boil, stirring until sugar is dissolved. Reduce heat and simmer 5 more minutes. Strain and discard solids. Pack rhubarb into 4 250 ml jars (half pint) Pour the hot liquid into the jars to ½ below rims.
From thefoodblog.net
From thefoodblog.net
COUSCOUS SALAD + PICKLED RHUBARB, FETA, & GRAPES - FEARLESS FRESH
Prepare couscous according to the instructions on the package. Pour the cooked couscous into a large bowl. Dribble with olive oil and lemon juice, then sprinkle with salt and pepper. Toss lightly with a fork, making sure to not mash the couscous. Add pickled rhubarb, grapes, parsley, feta, and red pepper flakes (if using).
From fearlessfresh.com
From fearlessfresh.com
PICKLED CUCUMBER & RADISH SALAD — THE EDIBLE FLOWER
2022-06-14 We make this salad all the time in the summer months as it goes well with everything - it’s great at a BBQ, with spicy curries or in sandwiches or wraps. The cooling freshness and acidity cuts through anything rich or spicy. It’s also a great vehicle for all sorts of vegetables so see this as a sort
From theedibleflower.com
From theedibleflower.com
EASY PICKLED RHUBARB RECIPE (NO CANNING!) | GIRL VERSUS DOUGH
2016-03-31 Instructions. Tightly arrange rhubarb upright in resealable jars. In medium saucepan, bring water, vinegar, sugar and salt to boil. Cook 1 to 2 minutes, stirring until sugar and salt is dissolved. Pour water-vinegar mixture over rhubarb in jars, leaving about 1/2-inch headspace at top of each jar (there may be leftover water-vinegar mixture).
From girlversusdough.com
From girlversusdough.com
RHUBARB SALAD - DELICIOUS FROM SCRATCH
freshly ground black pepper. radish leaves to garnish or fill out the salad. Instructions. Dressing. Mix the lemon juice with the honey (or other sweetener) and stir until dissolved. Salad. Using a mandoline, peeler or your excellent knife skills, slice the fennel, rhubarb and radishes as …
From deliciousfromscratch.com
From deliciousfromscratch.com
PICKLED RHUBARB AND FARRO SALAD RECIPE | YANKEE MAGAZINE
2018-02-12 Instructions. Next, make the salad: Rinse the farro, then combine with water in a large pot over high heat. Bring to a boil, then reduce to a simmer and cook until the farro is al dente, 20 to 25 minutes. Drain and transfer to a large mixing bowl. Add lemon juice, vinegar, garlic, salt, and pepper. Let stand 5 minutes, then add buttermilk.
From newengland.com
From newengland.com
PICKLED RHUBARB — ALEXANDRA DUDLEY
2018-03-06 Repack your rhubarb into your warm sterilised jars and pour over the cooled liquid. Seal and keep in a cool dark place. The rhubarb should be ready in about 7 days but can keep for up to 2 months unopened. Once open keep refrigerated and consume within two weeks. * To sterilise your jars. Wash them in hot soapy water and rise well before ...
From alexandradudley.com
From alexandradudley.com
SWEET PICKLED RHUBARB - THE HEALTHY EPICUREAN
2022-04-20 In a large stock pot, bring a pot of water to a boil. Now, make the brine. In a medium saucepan, bring the apple cider vinegar, water, sugar and salt to a simmer. Whisk occasionally, until sugar and salt have dissolved. Pack the jar full! Add the rhubarb, ginger, pickling spice and whole cloves into a clean quart-size ball jar.
From thehealthyepicurean.com
From thehealthyepicurean.com
PICKLED RHUBARB RECIPE - CHATELAINE.COM
Boil vinegar with sugar, salt, ginger and spices in a medium saucepan until sugar is dissolved, about 5 min. Strain out and discard the solids. Set aside. …
From chatelaine.com
From chatelaine.com
QUICK SWEET PICKLED RHUBARB | COOK'S COUNTRY
WHY THIS RECIPE WORKS. Pickled rhubarb is an unexpected crunchy, tangy twist on an underrated seasonal vegetable. We heated a vinegar solution of red wine vinegar (for color and bold flavor) with a bit of water and plenty of sugar to balance the slightly bitter f...
From cookscountry.com
From cookscountry.com
PICKLED RHUBARB RECIPE (WITH PICTURES) - INSTRUCTABLES
1/2 teaspoon black peppercorns. In a small saucepan, combine the apple cider vinegar, water, sugar, ginger, and salt and bring to a gentle boil until the sugar has completely dissolved. Divide the spices up between the two jars. You can go crazy here - add star anise, cloves, whatever sounds good! Pack your rhubarb spears into the two jars.
From instructables.com
From instructables.com
ROASTED RHUBARB SALAD RECIPE | EATINGWELL
Directions. Toss rhubarb with sugar in a medium bowl until well coated; let stand, stirring once or twice, for about 10 minutes. Spread in an even layer on a rimmed baking sheet. Roast until just beginning to soften, about 5 minutes. Let cool for about 10 minutes. Meanwhile, whisk vinegar, oil, shallot, salt and pepper in a large bowl.
From eatingwell.com
From eatingwell.com
QUICK PICKLED RHUBARB - COOKERYNATION.COM
2018-06-05 Place all of the ingredients, except the rhubarb into a bowl or pan. Stir until all of the sugar is dissolved (about 5 minutes). Cut up rhubarb into approximately 1 inch pieces. Place the rhubarb into a clean non-reactive (not metal) jar. Fill with vinegar mixture. Be sure to cover all of the rhubarb. Place jar in the fridge.
From cookerynation.com
From cookerynation.com
PICKLED RHUBARB - FEARLESS FRESH
2017-11-17 Slice rhubarb into 2-inch long strips and place in the canning jar. Add anise, pepper flakes, cinnamon stick, bay leaf, cloves, and peppercorns. Stir a few times. Pour vinegar, sugar, and salt into a small pot and boil until clear. Pour hot sugar water over rhubarb and stir well. Screw the lid on the canning jar and place in the refrigerator.
From fearlessfresh.com
From fearlessfresh.com
QUICK-PICKLED RHUBARB WITH LEMONGRASS AND GINGER RECIPE
2019-03-26 1 1/2 cups red wine vinegar 1 1/2 cups water 1/2 cup packed light brown sugar 1 tablespoon kosher salt 1 (6-inch) stalk fresh lemongrass, halved crosswise, then quartered lengthwise, and bruised with dull side of knife
From seriouseats.com
From seriouseats.com
RHUBARB REFRIGERATOR PICKLES - PAULA DEEN
In a large sauce pan over medium low heat, stir together the sugar, vinegar, orange zest and juice, lemon zest and juice, ginger slices, mustard seeds, cloves and cinnamon stick. Cook, while stirring, just until sugar dissolves. Reduce heat and simmer for 15 minutes. Remove from heat and Remove from heat and allow mixture to cool completely.
From pauladeen.com
From pauladeen.com
PICKLED RHUBARB, BEETROOT AND CRISPY HALLOUMI SALAD
2022-06-14 100g salad leaves 200g halloumi, cut into small cubes 20g pumpkin seeds Petals of two tulips (optional) 2 teaspoons honey. Finely slice the rhubarb. Put the vinegar, sugar and salt in a small jar and shake well to dissolve the salt and sugar. Add the sliced rhubarb and leave to pickle for at least half an hour but preferably for a few hours.
From theedibleflower.com
From theedibleflower.com
PICKLED RHUBARB - THE WASHINGTON POST
2019-05-14 Directions. Place the tarragon and black peppercorns in a small bowl or a 2-cup measuring container and top with the rhubarb. Stir together the water, vinegar, sugar and salt in a small saucepan ...
From washingtonpost.com
From washingtonpost.com
LENTIL SALAD WITH PICKLED RHUBARB, CHEVRE AND ARUGULA
2019-05-14 Fill a large pot with water and add the garlic, onion and bay leaf, if using. Bring the water to a boil over high heat. Add the lentils, reduce …
From washingtonpost.com
From washingtonpost.com
RHUBARB RECIPES | ALLRECIPES
Aunt Norma's Rhubarb Muffins. 631. Rhubarb Strawberry Crunch. 1227. Key Lime Pie with Rhubarb Glaze. 3. Oma's Rhubarb Cake. 708. Rhubarb and Strawberry Pie.
From allrecipes.com
From allrecipes.com
RHUBARB RECIPES & MENU IDEAS | BON APPéTIT
Lemony Fregola with Cockles and Herbs. Fregola, a small, toasted Sardinian pasta, is classic with clams, and cockles make a great sub for Italy’s tiny vongole veraci. By Andy Baraghani. $40.
From bonappetit.com
From bonappetit.com
PICKLED RHUBARB RECIPE / RIVERFORD
Step 1. Make a brine with the vinegar, water, sugar, salt, fennel seeds and peppercorns by bringing to the boil until the sugar and salt are dissolved. Remove from the heat and leave to …
From riverford.co.uk
From riverford.co.uk
QUICK PICKLED VEGGIE SALAD - LITTLE BIG H
Add all to a bowl along with the ginger and coriander. Combine the vinegar and sugar in a saucepan and simmer for a couple of minutes. Cool slightly and add to the veggies. Toss well and refrigerate. Give the veggies another couple of turns when you think of it. Serve cold garnished with sesame seeds.
From littlebigh.com
From littlebigh.com
PICKLED RHUBARB STALKS RECIPE - SERIOUS EATS
2019-03-26 Prepare two wide mouth pint jars and lids. Wash rhubarb stalks well and trim to fit into the jars. If the stalks are broad, slice them into lengthwise sections. In a small saucepan, combine the apple cider vinegar, water, sugar and salt and bring to a boil. Divide the mustard seeds, peppercorns, cloves and star anise between the two prepared jars.
From seriouseats.com
From seriouseats.com
PICKLED RHUBARB, FENNEL & FETA SALAD - CUISINE
Put the sliced rhubarb in a clean, lidded 1-litre glass jar along with the ginger slices, bay leaves and black peppercorns. 3. Combine the vinegar, 1 cup of water and the honey in a small saucepan and bring to the boil.
From cuisine.co.nz
From cuisine.co.nz
PICKLED RHUBARB RECIPE WITH GINGER | OLIVEMAGAZINE
2018-02-13 Method. STEP 1. Put the vinegar, sugar, ginger, mustard seeds and sea salt in a pan with 200ml water. Heat until the sugar dissolves, then simmer for 2 minutes. Cool to room temperature. STEP 2. Sterilise a large jar by washing it in hot soapy water, rinsing and putting it in an oven heated to 160C/fan 140C/gas 3 for 10 minutes. Put the rhubarb ...
From olivemagazine.com
From olivemagazine.com
PICKLED RHUBARB RECIPE | WOOLWORTHS
1 cup caster sugar. Method. Step 1. Place vinegar, sugar, peppercorns, mustard seeds, cloves, ginger, chilli flakes, bay leaves and salt flakes into a saucepan with 1 cup boiling water. Stir over medium heat until sugar dissolves and mixture comes to the boil. Set aside to cool.
From woolworths.com.au
From woolworths.com.au
PICKLED RHUBARB - BLOSSOM TO STEM
2021-03-29 Place the sliced rhubarb in a heat-safe mixing bowl (glass or stainless steel is preferable to plastic for this). Heat the champagne vinegar and sugar in a small saucepan over medium-high heat until the sugar has dissolved. Add the tarragon. Remove from heat and let cool for about a minute. Pour over the rhubarb.
From blossomtostem.net
From blossomtostem.net
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