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Pickled Rhubarb

Stephanie Izard - Girl and the Goat
Chicago, IL

Soups & Sides

  • 4 stalks rhubarb, thinly sliced
  • 1 C. sugar
  • 1 C. white balsamic vinegar
  • 1 t. 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.

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