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