Recipe for raw pickled rhubarb

Raw pickled rhubarb is a lesser-known way to prepare rhubarb. Here, rhubarb stalks are sliced ​​before being pickled in a sugar syrup. This results in rhubarb that is perfectly sweet and sour, crunchy and incredibly delicate. These raw pickled rhubarb are made with a simple sugar syrup of sugar and water, flavored with vanilla and lemon. Both the vanilla bean and lemon can easily be omitted, but it gives a lovely flavor. The vanilla adds an aromatic sweetness, while the lemons give a fresh citrus twist, a bit like a summery lemonade. If you love rhubarb compote, You can make raw pickled rhubarb. It is an excellent alternative that has several uses, as the pickled rhubarb is excellent in both sweet and savory cuisine. 

TIP: Also try these delicious cakes with rhubarb. A wonderful rhubarb pie, a simple one rhubarb crumble or a fantastic blondie with white chocolate and rhubarb.

Serving suggestions

First of all, raw pickled rhubarb is delicious for breakfast. Over yogurt, oatmeal or chia porridge together with crunchy granola. However, they can also be used as a simple dessert, with lightly whipped cream and chopped nuts. honey roasted almonds on top. It's so simple but so good, and doesn't require much effort, even though it tastes like the most wonderful summer luxury. The sour-sweet rhubarb also tastes wonderful in savory dishes. For example, it can be served with fish and roasted chicken, but is also ideal for use in salads, a bit like pickled red onions. Try this lovely one, for example: summer salad with raw pickled rhubarb and mozzarella.  

TIP: Also try the recipe at chocolate muffins with rhubarb