Easy pickled rhubarb
A simple pickle that keeps for weeks, and works whenever you might use a chutney or a pickle. Also good tossed through salads, on top of roast vegetables or as a partner for cheese. You will need enough sterilised jars (and lids) to hold 1 litre of the pickle – I use one big 1-litre jar.
500g forced rhubarb, stalks separated and washed
1 small thumb fresh ginger (about 10g), peeled and chopped into thin matchsticks
2 bay leaves
2 tsp black peppercorns
2 tsp black mustard seeds
250ml red wine vinegar
150g golden caster sugar
½ tsp salt
Cut the rhubarb into 1cm pieces and pack it into the jars with the ginger, bay leaves and spices.
In a small saucepan, bring the red wine vinegar, 250ml water, sugar and salt to a boil, whisking to dissolve. Once the liquid has come to a boil and the sugar has dissolved, take the pan off the heat.
Leave the liquid to cool slightly for just a couple of minutes, then carefully pour it over the rhubarb; it should cover it completely. If you are short, top up with some boiled water. Close immediately with sterilised lids.
Leave to cool before storing in the fridge. Let the rhubarb pickles cure for at least 48 hours before eating, then enjoy within three weeks of opening.
IMAGE: Matt Russell for The Guardian