- Garrett took this pickled rhubarb photo with his phone. Zoinx! -
So, this it totally Garrett’s recipe, which I’ve pilfered so that we can do a joint recipe together (coming next week!). A major part of that dish is pickled rhubarb, and instead of combining two recipes into one mega-long recipe, I’m dividing them up for the sake of both sanity and organization.
When I first tasted this pickle, I reflexively made an awful, sour face that felt like someone was sucking my eyeballs into my brainstem. Garrett looked at me, concerned, and asked, “It’s not good?” After taking a few seconds to catch my breath, I squeaked out that no, I thought it was actually quite good. I just wasn’t prepared for it. I think I choked out the words “bracing” and “astringent” before diving in for a second piece.
I think Garrett put it best:
Pickled rhubarb is sweet, spicy, and simply put – bracing. It’s a pickle-lover’s pickle. A bit can likely cause the weak-willed to suck air in through their teeth after a bite and grip the table. But the flavor, the sweetness, the sour air, the tart slap, and with a spice with enough bite that it leaves marks like a bad (or good) kisser.
If you have leftover vinegar after using the pickled rhubarb, reserve it for vinaigrette, cocktails, or whatever else you think needs a tart, astringent sock in the eye. I think it would make an incredible dirty martini. Read more >>