Pink pickled rhubarb with ginger
- Preparation and cooking time
- Total time
- + pickling
- Easy
- Makes 1 large jar
Skip to ingredients
- 200ml white wine vinegar
- 100g caster sugar
- a few peeled slices ginger
- 2 tsp yellow mustard seeds
- 1 tsp sea salt
- 400g pink rhubarbcut into diagonal pieces
- 2 small bay leaves
Nutrition: per serving
- kcal14
- fat0.1g
- carbs3g
- sugars3g
- fibre0.2g
- protein0.2g
- salt0.1g
Method
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.
