Our fruit subscribers are picking up rhubarb this week! If sweet isn’t your thing, there’s a ton of savory ways to enjoy this beautiful stalk that’s in season for a short time!! 💡 Heres how to quick pickle your Local Roots rhubarb!
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
1 (5-inch) knob fresh ginger, peeled and thinly sliced
1 star anise pod
1 teaspoon whole black peppercorns
1 pound rhubarb, cut into 3/4-inch pieces _
_⚖️ In a medium saucepan, combine everything but the rhubarb. Bring to a boil, stirring, until solids are dissolved. Reduce to a low simmer and cook until infused with lemongrass and ginger, about 5 minutes. Let stand 5 minutes.
_⛲️ In a heatproof jar, strain brine onto rhubarb. Make sure rhubarb is submerged. Refrigerate for up to 3 weeks.