Pickled Rhubarb
A Japanese-style quick pickle: pickling the rhubarb softens its acids. Later in the season rhubarb becomes increasingly sour, so the harvest season usually ends in mid-June. Makes 1 kg.
š½ļø Makes 1000
Ingredients
| 1.3 kg | rhubarb |
| 140 g | white wine vinegar |
| 300 g | mirin |
| 70 g | sugar |
| 15 g | rice vinegar |
| 15 g | salt |
Instructions
- Cut the rhubarb into 15 cm long pieces.
- Cut the pieces lengthways on a meat slicer, to about 1 mm thick.
- Bring the white wine vinegar, mirin, sugar, rice vinegar and salt to a boil.
- Allow the liquid to cool to 75Ā°C.
- Place the rhubarb into a vacuum bag or jar and fill up with the hot liquid.
- Seal the jar or vacuum bag.
- Store in the refrigerator until needed.
Serving suggestions:
- Vary the shape, e.g. cut the rhubarb into brunoise or coarse julienne.
- Perfect in a starter with scallops, hazelnut and hibiscus.
- As a tart component in a dish with asparagus, butter and lobster.