Quick Pickled Rhubarb

Quick Pickled Rhubarb | Serious Crust by Annie Fassler

A couple weeks ago, Jonah and I went to a Timbers game, and before the game started, it started to rain. It rained on and off for the whole game (which we lost) and when we left the stadium it was really pouring. We quickly decided to wait out the crowds and the downpour by ducking into a bar near the stadium called Shift Drinks. We got some tasty drinks and then decided to get a snack. I have a serious weakness for chicken liver pâté, so when I saw some on the menu, accompanied by pickled rhubarb, I knew I’d be ordering that.

Their pâté was creamy and sweet, and contrasted beautifully with the crunchy, sour rhubarb. I always love finding a new use for rhubarb, especially if it’s savory, so when I had that pickled rhubarb at Shift Drinks I knew I wanted to try making my own (and pairing it with my own chicken liver pâté, for which I use this recipe). This recipe is so ridiculously easy, and it makes a great snack either on it’s own or accompanying meats and cheeses on a homemade charcuterie board.

Quick Pickled Rhubarb

Ingredients

3 large stalks rhubarb
1 cup red wine vinegar
1 cup water
1/2 cup sugar
2 Tbsp salt
1 1/2 tsp fennel seeds
3 mint sprigs

Instructions

Slice the rhubarb into roughly half inch slices. Put the slices into a heat proof jar or bowl. In a small saucepan, combine the red wine vinegar, water, sugar, salt, fennel seeds, and mint. Bring to a simmer, remove the mint sprigs, and pour the liquid over the rhubarb. Cover and let stand overnight. In the morning, you’ve got quick pickled rhubarb!

One comment

  1. Love this creative use of rhubarb! I never thought about pickling it before but now I can’t wait to try. Thanks for the inspiration!

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