NewsStephanie Izard's Pickled Rhubarb

Posted Apr 23, 2009

By Stephanie Izard

We love this pickled rhubarb guest recipe from Chef Stephanie Izard of Girl & the Goat. 


  • 4 stalks rhubarb, thinly sliced
  • 1 cup sugar
  • 1 cup white balsamic vinegar
  • 1 teaspoon salt


  1. Bring sugar, vinegar and salt to a boil.
  2. Pour over rhubarb and let sit for at least 3 hours.
  3. Serve with grilled asparagus, sliced almonds and goat cheese.
  4. If desired, add thinly slice prosciutto.