Rhubarb is an incredible plant. I have one in the garden. I have never fertilized it. As a matter of fact, I never even care about it, unless I want to make some rhubarb pie. Nevertheless, it grows up with unremitting strength year after year.
It has been there since we bought the house 13 years ago. I forgot to ask the previous owner when it was planted. I’m not certain, however, that he could have answered it. I suspect it has been there for quite some time.
It’s strange how much effort you have to put on certain crops to make them grow, while others grow anyway. Like the rhubarb. It handles dry season very well, and no pests or diseases seem to affect it. Not even the infamous killer snail wants to touch it. Now, the killer snail is not as horrible as the name suggests. It’s a Swedish nickname for the Spanish slug that has invaded Scandinavia and is now running havoc in the gardens. The ingenuity of how to best kill these devilish beings is endless, and people are happy to share their experiences. But to no avail. The snails reproduce with ferocious speed and eat everything in their way. Except for rhubarb.
It rules.
The only problem is what to do with all the rhubarb. I mean, there’s a limit to how much pie you can make before it starts to go one’s nerves.
A solution can be Pinterest.
On Pinterest, you can find a lot of creative ideas. Here are a few examples that I will try this summer.
- Rhubarb curd from Vikalinka.
- Rhubarb BBQ sauce from Eatwell 101.
- Rhubarb sorbet from Simply Recipes.
- Rhubarb and ginger muffins from Jamie Oliver.
- Rhubarb fritters from Taste of Home.
I also found a recipe for rhubarb wine, but I think I pass that. Instead, I think this sounds more promising.
Rhubarb vodka from Leite’s Culinaria.
And I will also give you a recipe for pickled rhubarb. It’s a great way to take care of the abundance that rhubarb often provides. And it’s very easy to do. You just bring water, vinegar, sugar, salt, and concentrated apple juice to a boil. Add som anise and bay leaf and pour everything over some sliced rhubarb. Finished.
After 2 to 3 days it’s ready to be eaten.
It goes well with all sorts of grilled meat, especially pork. So try it for your next BBQ. And as apéritif, you can always enjoy a glass of rhubarb vodka. Or, perhaps you prefer to drink it as a digestif. Or both. I think I go for both.
Pickled rhubarb with anise
Ingredients
- 1 lb rhubarb
- 1/2 cup distilled vinegar 5%
- 1/2 cup water
- 1/2 cup sugar
- 1 tablespoon concentrated appeljuice
- 3/4 teaspoon anise or one star anise
- 1 bay leaf
- 1/2 teaspoon sea salt
Instructions
- Rinse the rhubarb and cut the stalks int 3/4 inch / 2 cm pieces and pack into sterilized jars together wit bay leaf. Add anise on top.
- Bring water, vinegar, apple juice, and sugar to a boil. Make sure that all sugar has dissolved. Remove from heat and pour over the rhubarb and close the lid.
- Let cool off in room temperature, then place the jar in the refrigerator. You can keep it for at least two weeks. Can be eaten after 48 hours
2 Comments
This looks very interesting – a rhubarb recipe that doesn’t rely on adding masses of sugar. Mackerel and rhubarb is a classic combination in the UK so I’m going to try it with grilled mackerel and … not sure yet. Is cider vinegar okay to substitute for the distilled vinegar?
I think you can use cider vinegar, but perhaps you should hold back with the sugar a bit. Cider vinegar tends to be sweeter than distilled vinegar.