Having made a country terrine of chicken livers, duck and pork, I started playing with the idea of pairing it with a rhubarb accompaniment. My collection of recipe books had different recipes, some contained chilli, and while I do like a bit of chilli, I don’t like it in everything, and it just didn’t quite seem right for what I wanted. So with that in mind, I gathered spices of my own choosing and the following Pickled Rhubarb recipe was created.
Quantity: 1 jar
- 7 stalks of rhubarb trimmed and washed
- 12 black peppercorns
- 2 cloves
- 1 bay leaf
- 2 juniper berries
- 3 small pieces of mace
- ½ cup white wine vinegar
- ¼ cup water
- 1/3 cup white sugar
- ½ tsp sea salt
Cut the rhubarb to equal lengths that will enable it to stand upright in your chosen jar, allowing 1 ½ cm of head space at the top.
In a small non-reactive pan, combine the vinegar, water, sugar and salt, bring to a boil over medium heat, stirring until the sugar dissolves. When the sugar is dissolved, remove pan from the heat.
Pack the rhubarb and spices into a warm sterilised jar and pour the hot liquid over to cover.
Lable and store in a cool place.
An ideal accompaniment to a country terrine or pate, or added to a charcuterie or cheese platter.