This easy recipe gets rid of the "planty" elements of the rhubarb and highlights the acidic, fruity flavors everyone associates with the plant.
Slice the rhubarb with a sharp knife diagonally, as to expose as much surface area as possible. This will allow the pieces to pickle more evenly and quicker if using the same day.
Rhubarb Ingredients
2 cups red wine vinegar
1 cup white granulated sugar
3 tsp. kosher salt
2 oz. grenadine syrup
zest of one orange
4 to 8 stalks fresh rhubarb
Step 1:
Slice the rhubarb on the bias diagonally, to expose as much surface area as possible. Place the rhubarb pieces in a large jar or .
Step 2:
Bring the vinegar, sugar, grenadine and salt to a rapid boil and pour over the rhubarb pieces. Allow the boiling hot liquid to come down to room temperature slowly, uncovered sitting out at room temperature. Once the mixture has cooled to room temperature you can cover and refrigerate your pickled rhubarb until ready to use.
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