Sweet & Easy  Rose Pickled Rhubarb

Slow Living kitchen

Rhubarb is one of the first signs of spring. It shows up at the market and in your garden, just as winter is finally getting ready to call it quits...we hope!

Why Rhubarb  Rocks! 

It tastes great with strawberries (and in jams), but it's also works well in savory dishes. Consider this your quick-start guide to rhubarb's many charms!

I've got lots of rhubarb on hand in our kitchen. But why should you care? Why is rhubarb so great? Well, here are three quick reason why you should try rhubarb this summer:

three reasons to love rhubarb

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Three reasons why this recipe works!

01 It's easy to use. You can use rhubarb like any vegetable - saute it, roast it, grill it or bake with it! You can also make a delicious pie or tart with 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!

Sweet & Easy Rose Pickled Rhubarb

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– ¼ cup white balsamic vinegar – ⅕th star anise – ½ teaspoon salt – ⅛th cup sugar – 1-2 rose buds

Cook Time: 20 Min


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Step 1

-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.

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Step 2

.-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).

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Step 3

-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.

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Step 4

-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.

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