three reasons to love rhubarb
02 Rhubarb stays fresh for weeks in the fridge once it's cut off the plant. If you dry it or freeze it, you can enjoy rhubarb all year long.
03 It's good for you! Rhubarb is packed full of vitamins and minerals including vitamin C, calcium, potassium and magnesium!
– ¼ cup white balsamic vinegar – ⅕th star anise – ½ teaspoon salt – ⅛th cup sugar – 1-2 rose buds
Cook Time: 20 Min
-Start by washing your rhubarb stalks thoroughly. Cut them into ¼" slices. -Place your rhubarb slices in a large mason jar or another glass container with a tight-fitting lid.
.-Add rose buds and star anise to jar -In a saucepan, combine white balsamic vinegar, sugar and star anise, then bring it to a boil over medium heat (this should take about 3 minutes).
-Stir until the sugar is dissolved, then remove from heat and set aside for five minutes to cool slightly (about five minutes). -Add the mixture from your saucepan to the mason jar of rhubarb slices and stir gently until combined.
-You can store the pickled rhubarb in the refrigerator for up to two weeks. -The only thing you need to do is make sure you keep it in an airtight container.