Sauces, conserves & preserves
Pickled rhubarb
This recipe works brilliantly chopped through salads, slaws and salsas, or paired with pork, oily fish or a sharp salty cheese; one of Riverford Field Kitchen head chef Lewis’ favourite meals at the moment is smoked mackerel with pickled rhubarb, horseradish crème fraîche and watercress! It’s also a great way of preserving your rhubarb through the season.
Ingredients
- 450ml cider vinegar
- 400ml water
- 400g sugar
- 6 black peppercorns
- 1 pinch of fennel seeds
- 35g salt
- 400g rhubarb
- 1 small piece of orange peel
Method
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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 cool down slightly.
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Step 2
Meanwhile, cut the rhubarb into 10cm sticks and then in half lengthways. Pack them into a sterile 2 litre jar and pour the warm brine in until it reaches the top. Slide in the orange peel and seal tightly.
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Step 3
Leave in the fridge for at least a week before using. Just remove and chop what you require as and when you need some. It will keep for a few weeks in the fridge.