Cookies Preferences
Rhubarb is back in my repertoire! After years of not being able to find it in the Middle East, it’s abundant on Johannesburg’s shop shelves. Usually an ingredient in indulgent desserts, I much prefer it pickled (is anyone who knows me really surprised?). Going to grill some sausages on the brai this weekend? Try topping your meat with these sharp, sweet little discs. Or add some to your chacuterie plate, throw the into a salad, alongside some duck confit. Get the idea? It's delicious.
1 pound rhubarb stalks, cut into 1/4 inch coins
1 cup apple cider vinegar
1 cup sugar
2 teaspoons yellow mustard seeds
5 whole cloves
10 black peppercorns
3 star anise
1 teaspoon salt
Bring the vinegar plus one cup of water, the sugar and all of the spices to a boil. Place the rhubarb in a jar just big enough to fit it all. Once the sugar has dissolved in the liquid, pour it over the chopped rhubarb. Allow it to sit for 3 hours then cover it with the lid and place in the fridge allow to sit at least overnight before eating. They will stay good for about 2 weeks in the fridge.
