Pickled Rhubarb
Molly Brewe of Limelight Catering
Chicago, IL
Chef demonstration
Salads
Spring
Ingredients:
- 2 stalks rhubarb, thinly sliced on diagonal
- 1 cup red wine vinegar
- 1/2 cup sugar
- 2 tablespoons honey
- 2 teaspoons kosher salt
- 1 tablespoon black peppercorns
Method:
Put rhubabrb and black peppercorns into a canning jar or other heat-proof vessel. Heat the vinegar, salt, honey and 1/2 cup of water over high heat until boiling. Pour over rhubarb and let come to room temperature, about 1 hour. Chill before serving.
