28 January, 2021
Quick Pickled Rhubarb with Lemongrass and Ginger Recipe
Ingredients
1 1/2 cups red wine vinegar
1 1/2 cups water
1/2 cup light brown sugar
1 tablespoon kosher salt
1 (6 inches) stem of fresh lemon grass, cut in half crosswise, then cut to length and bruised with the blind side of a knife
1 (5 inches) fresh ginger, peeled and sliced thinly
1 star anise capsule
1 teaspoon whole black pepper
1 lb. rhubarb, cut into 3/4 inch diameter chunks
instructions
1
In a medium saucepan, combine the vinegar, water, sugar, salt, lemongrass, ginger, ansi star, and black pepper. Cook over low heat, stirring occasionally, until solids dissolve. Reduce heat over low heat and cook for about 5 minutes, until lemongrass and ginger are infused. Let stand for 5 minutes.
two
In a medium refractory bowl, strain the brine over the rhubarb. Press paper towels down to submerge the rhubarb and let cool. Transfer the rhubarb and brine to a large airtight container and refrigerate for up to 3 weeks.