Pickled Rhubarb Recipe with Ginger

Pink pickled rhubarb with ginger

  • Makes 1 large jar
  • Easy

Check out this easy recipe for pickled pink rhubarb. This jar of bright vibrant pickled rhubarb is super quick to make and can be a great gift for your foodie friends. Serve this with oily fish like mackerel or with cold meats and cheeses


*This recipe is gluten-free according to industry standards


  • white wine vinegar 200ml
  • caster sugar 100g
  • ginger a few peeled slices
  • yellow mustard seeds 2 tsp
  • sea salt 1 tsp
  • pink rhubarb 400g, cut into diagonal pieces
  • bay leaves 2 small


  • 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 and bay leaves in the jar, then pour over the liquid (including the ginger and seeds). Put in the fridge and leave for a couple of days before eating.

Check out our guide to pickling and preserving here...

Pickling guide

Nutritional Information

  • Kcals 14
  • Fat 0.1g
  • Carbs 3g
  • Sugars 3g
  • Fibre 0.2g
  • Protein 0.2g
  • Salt 0.1g