Sour rhubarb

Sour rhubarb

By
From
Scandinavian Comfort Food
Photographer
Columbus Leth

In season I produce a lot of different things using rhubarb, and as well as eating them myself, I also give a lot away as a gift when invited to dinner, instead of a bottle of wine or flowers.

Ingredients

Quantity Ingredient
500g rhubarb, rinsed
300ml apple cider vinegar
10g black peppercorns
400g caster sugar
5 bay leaves
2 unwaxed lemons, zested and juiced

Method

  1. Trim and cut the rhubarb into 5-cm chunks. Place all the ingredients except the rhubarb in a saucepan. Bring to the boil and let it boil for a couple of minutes.
  2. Put the rhubarb in a warmed, sterilized jar and pour the hot mixture over. Leave to cool, then seal and keep in the refrigerator for 3 weeks before using.
Tags:
Scandinavian
Danish
Swedish
comfort food
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