Search Results: rhubarb

Rhubarb and Blueberry Streusel Recipe

Rhubarb and Blueberry Streusel Recipe

First and foremost my apologies for not posting in some time. Unfortunately I got diagnosed with leukemia back in March which has prevented me from creating more recipes in my kitchen. I could go on and on as to how I could improve hospital food, […]

Rhubarb Jam

Rhubarb Jam

Rhubarb has been in abundance at our local farmer’s market these last few weeks. We purchased a plant last year and are waiting to harvest the rhubarb, most likely next year, so I decided to buy some from our favorite farmers. When growing up, we […]

Pickled Rhubarb

Pickled Rhubarb

I’ve noticed a handful of restaurants around our area are offering great pickled vegetables as little sides. There is something about the pickled vegetables that really make many of the entrees shine. Something about the pickling that just cuts through the richness of any dish is right up my alley. As I noted in my rhubarb simple syrup post, I had picked up a bunch of rhubarb from my favorite farmers, and with some of the remaining rhubarb, I decided to pickle it and see how it was. Did I mention it was awesome?

Pickled Rhubarb Recipe
Pickled Rhubarb Recipe

Now you can use your favorite pickling recipe, but I find that the one I am going to share works pretty well. Feel free to balance out any sugar, salt, or other seasonings to your liking.

Let’s get started.

Ingredients:

  • 3 ribs of rhubarb, chopped into spears that will fit into your pickling jar
  • 1 cup of sugar
  • 1 cup of apple cider vinegar
  • 1 cup of water
  • pinch of salt
  • 1 tsp black peppercorns
  • 1 tsp fennel seeds
  • 1/4 tsp mustard seeds
  • 1 bay leaf

Start by adding the sugar, salt, vinegar, and water to saucepan. On medium heat, bring to a simmer, and cook just until the sugar dissolves, about 5 minutes. Remove from the heat.

Next, add in the bay leaf, fennel and mustard seeds, and the black peppercorns. Let this come to room temperature.

Pickled Rhubarb Ingredients
Pickled Rhubarb Ingredients

Next, add the rhubarb spears into your pickling jar.

Pour the pickling mixture into the jar and fill to the rim.

Cover with the lid, and place in the refrigerator. Now you can eat these in a few hours, but I think they really begin to shine after a few days. They are a bit sweet and tart which is what you would expect, but then you get the pickled flavor that just goes great with any rich type of food.

Have you tried pickled rhubarb, and if so, do you like it? For me, they were awesome. Hope you enjoy!

Pickled Rhubarb
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 1 jar
 
Ingredients
  • 3 ribs of rhubarb, chopped into spears that will fit into your pickling jar
  • 1 cup of sugar
  • 1 cup of apple cider vinegar
  • 1 cup of water
  • pinch of salt
  • 1 tsp black peppercorns
  • 1 tsp fennel seeds
  • ¼ tsp mustard seeds
  • 1 bay leaf
Instructions
  1. Start by adding the sugar, salt, vinegar, and water to saucepan. On medium heat, bring to a simmer, and cook just until the sugar dissolves, about 5 minutes. Remove from the heat.
  2. Next, add in the bay leaf fennel and mustard seeds, and the peppercorns. Let this come to room temperature.
  3. Next, add the rhubarb spears into your pickling jar.
  4. Pour the pickling mixture into the jar and fill to the rim.
  5. Cover with the lid, and place in the refrigerator. Now you can eat these in a few hours, but I think they really begin to shine after a few days. They are a bit sweet and tart which is what you would expect, but then you get the pickled flavor that just goes great with any rich type of food.

 

 

Rhubarb Simple Syrup

Rhubarb Simple Syrup

Our farmer’s market is in full force right now, and it’s one of my favorite times of the year to visit with my local farmers, especially Paula and Jerry. I normally bike there, first thing, on Saturday morning to see what everyone is offering. After […]

Rhubarb and Strawberry Jam

Rhubarb and Strawberry Jam

One of my first visits to the local Farmer’s market this year yielded a bunch of rhubarb. I do not often cook with rhubarb, but I like to buy a little bit of everything from the market to support the farmers. I remember growing up […]

Rhubarb BBQ Sauce

Rhubarb BBQ Sauce

I, as many here in Wisconsin, have been waiting for spring to arrive. It’s finally here, and as we are blessed with wonderful weather, we are also blessed with farmers’ markets. Spring time in Wisconsin is probably my favorite season of the year, with fall being a close second. Spring time just has this thing about it. Maybe it is the fact that everything is beginning to blossom, or that we can begin planting in our gardens, or just maybe, the smell of the cool air. Maybe it is as simple as the morning bike ride to visit to the farmer’s market on Saturday. Yeah, that’s it.

I was excited to see the signs in the neighborhood that the farmers market was opening this past weekend. I love waking up early in the morning, before everyone else, and getting on my bike to head over to the market. It is less than a couple of miles from my house, so it is a nice ride to wake me up. As our farmer’s market is small, there are two farm stands that I really enjoy buying from. One is a larger one where they have an abundance, and an array of fresh produce and herbs, and the other, a bit smaller, but offers different produce during the the season. I had one thing in mind that I wanted to purchase this past weekend, and that was rhubarb.

Rhubarb is in season right now, and as my kids have never tried rhubarb before, I thought that I could offer a sample and see how they would like it. I recall growing up and having rhubarb growing wild in our backyard. I had no idea what it was until my dad had pulled a stalk, and with that dad tone said “never eat the leaves!”. I have no idea why one would even make an attempt to eat the leaves, but we understood his point. After all, the leaves of the rhubarb plant are poisonous. But it was the stalk  that we could eat, and wow did it pack a tartness like I’ve never had before. Well, let’s just say that the  tartness overwhelmed my oldest son. He liked it, but did think it was a bit too tart. With that said, I thought I would sweeten it down a bit and make a barbecue sauce!

Rhubarb BBQ Sauce Recipe
Pictured above: Pulled Pork BBQ Sliders in Asian Steamed Bun Topped with Rhubarb BBQ Sauce and Minced Shallots

Ingredients:

  • 1/2 tbsp olive oil
  • 6 cloves of garlic, minced
  • 1 large shallot, minced
  • 1 tsp red chili flakes
  • 6 ribs of rhubarb, cleaned and chopped
  • 1 cup of ketchup
  • 1 tbsp dijon mustard
  • 1 cup of water
  • 1/2 cup of light brown sugar
  • pinch of salt
  • pinch of cracked black pepper

Begin by heating up the oil in your sauce pan on medium heat. Toss in the garlic and shallots and let them cook for about 4 minutes. Add in everything else, give a good stir. Bring this to a simmer, stirring on occasion, and cook for about 30 minutes.

Ingredients for Making Rhubarb BBQ Sauce

If you have an immersion blender, use it, blend everything until you have a nice and smooth sauce. If you do not have an immersion blender, carefully pour the mixture into a blender or food processor and blend until you have a smooth sauce.

Let it cool before storing in your refrigerator for up to two weeks. Feel free to freeze some as well as this makes plenty.

Use this as you would like any other barbecue sauce. For me, well, my kids are really into pulled pork, so that is the direction I went with. We love eating pulled pork sandwiches by steaming lotus leaf buns that you can purchase in the frozen section of your local Asian market. Basically you steam them for about 10 minutes, open them up, and pile your pork in there. Top with the sauce, and repeat. My kids tore through these like they were going out of style, and the rhubarb barbecue sauce is pretty fantastic. It’s sweet, with a bit of tart, and to me, that is a pretty amazing sauce when you can get that type of balance.

So if you have rhubarb growing in the backyard, or if you find some at your local farmer’s market, pick some up and make this barbecue sauce. I know you will love it! Plus it is a nice surprise that your family or guests will be inquiring about.