Spiced Rhubarb Pickle
by Trill chef-in-residence, Chris Onions
I’m not sure whether it’s truly a magical fruit or if it’s purely down to it’s amazing versatility, but I love rhubarb! We make this pickle in the early summer and use it throughout the seasons. Paring it with fatty meat, oily fish or even curry, it’s crisp, sharp, aromatic and delicious.
- 1kg rhubarb
- 1tbsp coriander seeds
- 1 cinnamon stick
- 3 small dried chilli
- 30g sliced ginger
- 2tsp sea salt
- 2 bay leaves
- 1tbsp brown mustard seeds
- 500ml cider vinegar
- 500ml water
- 400g sugar
If you want to keep this pickle for a while then you need to prepare your jars and lids by sterilizing them.
Wash the rhubarb well, trim off the ends and slice into 5mm thick slices. Fill the jars with the prepared fruit.
Bring all the remaining ingredients to the boil in a saucepan. Once simmering, whisk to disperse the spices then using a ladle pour the hot liquid over the rhubarb and seal the jars immediately. Store in a cool, dark place and use within a couple of weeks of opening.
Chris Onions runs the Old Dairy Kitchen. It is a working and teaching kitchen and occupies a central position in the front courtyard of Trill Farm. He spends his time making dishes created from foraging the hedgerows and the organically grown vegetables from Ash and Kate’s commercial garden.
You can join our team in Wednesday and Saturday for a delicious organic lunch made by Chris, using fresh ingredients from Trill. Visit here for details and booking.