Rhubarb Pickles Recipes
RHUBARB PICKLE
One of the first crops of spring, rhubarb makes a crisp pickle that complements fresh ham.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 7
Steps:
- Combine the vinegar, 1 tablespoon salt, and the sugar in a medium nonreactive saucepan. Stir, and set over medium heat; cook until the salt and sugar have dissolved, about 5 minutes.
- Add the cloves, ginger, and peppers. Bring to a boil over medium high heat, and cook 1 minute more.
- Pack the rhubarb into a tall glass jar or a long plastic container. Pour the hot liquid over the rhubarb, completely covering it. Let cool, and cover. Refrigerate 24 hours and store, refrigerated, up to 1 week.
RHUBARB RELISH
Use this relish to complement lamb, ham-or just about any other meat. We especially like it on cold roast beef. -Mina Dyck, Boissevain, Manitoba
Provided by Taste of Home
Time 40m
Yield 3 cups.
Number Of Ingredients 9
Steps:
- In a saucepan, combine all ingredients. Cook over medium heat for 30 minutes or until thickened, stirring occasionally. Cool; store in the refrigerator.
Nutrition Facts : Calories 191 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 212mg sodium, Carbohydrate 49g carbohydrate (46g sugars, Fiber 1g fiber), Protein 1g protein.
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.
RHUBARB PICKLES
Steps:
- Peel the rhubarb and cut it into neat batons about 1 1/2 inches long and 1/3 inch wide. Place in a flat-bottomed casserole.
- Put the vinegars, honey, grenadine, salt, and star anise in a saucepan and bring to a rolling boil over high heat. Turn off the heat and let cool for about 5 minutes. Pour over the rhubarb and cover with plastic wrap. Let cool to room temperature. Taste the pickles for texture. If they're too crisp for your taste, drain the liquid into a clean saucepan, bring it back to a simmer, let it cool for a few minutes, then pour it over the rhubarb again-with the star anise.
- Store in the refrigerator in the liquid. Serve cold.
RHUBARB REFRIGERATOR PICKLES
Tart and tangy rhubarb pickles. Try them as an accent to your favorite cheeses or to sliced, roasted meats. Courtesy of Mother Earth News. The cooking time is refrigeration time before eating.
Provided by Molly53
Categories Low Protein
Time P2DT10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Boil the first 4 ingredients for 5 minutes, or until sugar has dissolved, stirring continuously.
- Chill the liquid in the refrigerator for an hour.
- Pack rhubarb into glass jars, pour the liquid over the stalks, then screw on the lids.
- Keep refrigerated for a day or two before eating.
Nutrition Facts : Calories 260.8, Fat 0.1, Sodium 1761.7, Carbohydrate 63.2, Fiber 1, Sugar 60, Protein 0.8
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
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