Pickled Rhubarb

Pickled rhubarb can be added to salads, charcuterie boards, to top cheese, and are a delight on a turkey sandwich.

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1/2 cup sugar
1 cup sherry vinegar
2 lbs rhubarb, sliced thinly


  1. In a high-sided pot, heat the sugar over high heat until it begins to caramelize
  2. Gently swirl the sugar and continue cooking until all of the sugar is a dark caramel and just starting to smoke
  3. Add the vinegar (beware it will bubble and sputter something terrible) and then return to the heat
  4. Cook until the caramel is fully dissolved
  5. Pour the vinegar mixture over the rhubarb and let sit for at least 10 minutes
  6. Store in the fridge for up to 6 months