Pickled Rhubarb
Stephanie Izard - Girl and the Goat
Chicago, IL
Seasonal
Soups & Sides
Spring
Ingredients:
- 4 stalks rhubarb, thinly sliced
- 1 C. sugar
- 1 C. white balsamic vinegar
- 1 t. salt
Method:
- 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.
