Preserve early Spring rhubarb by pickling it, transforming its use to more than just a crumble. Follow this recipe and you’ll have pretty-as-pink jars to carry you through the later seasons. Think of it as a sweeter tasting conichon with a blushing colour and pleasing crunch. Pickled rhubarb is delicious served with cold meat and cheeses, as well as rich, oily fish such as mackerel.
CategoriesBritish Pickles Spring Summer Vegetables