Nothing says summer like the arrival of rhubarb at the farmers's market. When I was a kid I would grab stalks of them in my grand-maman's giant garden, dip them into a bowl of white sugar and eat them raw like that. The contrast of sour and sweet was so intense for such a young palate, but I loved it.
Now I much prefer the pickled version. So much actually that I try and have a jar full of it in the fridge at all time. It keeps salads fresh and interesting.
-1 Cup of cider vinegar
-1 Cup of filtered water
-1 Cup of cane or coconut sugar
-Pinch of salt
-2 Cups of rhubarb sliced in about 1/2 inch
Put all the ingredients, except the rhubarb in a saucepan and bring to a boil.
Stir until the sugar has dissolved.
Place the rhubarb in a glass container.
Pour the hot liquid on top and let cool to room temperature.
Serve immediately or keep in the fridge for up to five days.
Delicious and gorgeous on salads.
Voila! Homemade pickled rhubarb.