Rhubarb and ginger pickle
- Published: 31 Mar 08
- Updated: 18 Mar 24
This rhubarb and ginger pickle recipe goes well with Wensleydale cheese and cold meats.
Advertisement
Ingredients
- 1 large onion, finely chopped
- ½ cinnamon stick
- 2 star anise
- 300ml cider vinegar
- Finely grated zest and juice of 1 orange
- 100g golden raisins
- 4cm piece fresh ginger, finely chopped
- 3 pieces crystallised ginger, thinly sliced
- 400g granulated sugar
- 1kg forced rhubarb, trimmed, washed and cut into 2.5cm pieces
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- Place the onion, cinnamon, star anise and vinegar in a large, heavy-based pan and bring to the boil. Reduce the heat and simmer for 10 minutes.
- Add the orange zest and juice, raisins, both gingers and sugar, and stir until the sugar dissolves. Simmer for 15 minutes, until it is a thick syrup. Add the rhubarb and cook gently for about 10 minutes.
- Pour into sterilised jars, cool, then seal and store in the fridge for up to 5 weeks.
Recipe continues after advertising
Advertisement
- Recipe from March 2008 Issue
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter