(Big Sky, Montana USA)
Our neighbor, a very excellent Chef, says to pickle the rhubarb. If anyone is interested, I will get the recipe from him.
Comment from Savor The Rhubarb - Would love any recipes you would like to contribute Sandy for this dish! Thanks for offering, and I certainly look forward to a recipe from a Chef!
There are a number of ways to make them, either very basic with just sugar and balsamic vinegar, in water to getting a little fancier with cloves, gingers, honey, plus quite a number of ingredients which can be added.
People love these pickles mixed in with their salads for that little bit of tangy-ness, or stuffed inside of meat dishes, like pork for example, to soften and soak up the flavor as they cook.
There are a variety of ways to use them. Or, maybe people just prefer the crunch of the rhubarb pieces of pickle straight from the jar.
Other Comments Submitted -
The age of my rhubarb plant is over 120 years old.
It was passed down from my Grandfather's Grandfather to the families and is now with me. I have a very deep red with green tastes, and it is delicious. Anonymous
Reply - Wow, that is one old chunk of rhubarb. I wonder if you have divided it numerous times? It's amazing how rhubarb seems to be introduced from our Grandparents for so many people. Good luck with your plant. I hope it lasts for another 120 years for future generations in your family to enjoy.
Join in and write your own page! It's easy to do. How? Simply click here to return to Rhubarb-Expertise.