So you’ve only ever had rhubarb in a sweet context? Well, I’m here to tell you that pickled rhubarb is delicious. Crunchy, tangy and vibrantly pink, it’s a great addition to a spring salad. To me, this salad just shouts happiness. I love the contrast of bright pink against the crisp green. With salad leaves being super simple to grow, you could take most of these ingredients from your garden. How incredibly satisfying.
If you have some fennel at hand, it would contrast great with this. I’ve added some goats cheese for a creamy addition against the acidity. But you could leave that out and simply have this as a side salad with some roast chicken, absolutely delicious. This is a quick pickle, so it only needs an hour. You can make it ahead and leave it in the fridge, but it keeps the rhubarb nice and crisp if you limit it to that time. I know I’ll be making this from now until summer.
Quick Pickled Rhubarb Salad
Prep time: 10 mins
Pickling time: 1 hour
Total time: 1 hour, 10 mins
- 2 stalks of rhubarb
- 250ml (1 cup) red wine vinegar
- 80g sugar (1/2 cup)
- Half a red onion, thinly sliced
- Goats cheese
- Mixed salad
- Mixed nuts and seeds
- 4 tbsp olive oil
- Salt and pepper
I’ve added fresh beetroot microgreens to my salad. They are extremely easy to grow. Take a small tray of compost, apply beetroot seeds liberally over it. Cover with a fine layer of compost and water in. Leave it somewhere warm and bright. Shoots will appear in around 7 days. When two-three inches tall. Simply cut the shoots at the base for salads.
- Add vinegar and sugar to a pan, warm through until sugar is dissolved. Pour over chopped rhubarb and onion.
- Leave for one hour to infuse and pickle.
- Drain saving a few tbsp of vinegar, mix vinegar with 4 tbsp olive oil and season. This will make a great dressing.
- Assemble salad and drizzle over a little dressing.