Here are some more rhubarb facts
01 Rhubarb happens to be tart and sweet, but it's a vegetable.
02 Rhubarb is in the same family as sorrel and dock.
03 Rhubarb stalks can be eaten raw or cooked, but only the stalks! The leaves are poisonous, so steer clear of those.
– 1 stalk of rhubarb (approximately ½ cup, chopped) – ½ cup of sugar
Add the chopped rhubarb to a bowl or mason jar.
Combine sugar in a container with a tight-fitting lid.
Seal container and shake to combine. Let sit overnight at room temperature (or up to 3 days if desired).
When the syrup is to your liking, strain through cheesecloth or fine-mesh sieve over a large bowl, reserving the liquid that drains out of the rhubarb.
– ¼ cup white balsamic vinegar – ⅕th star anise – ½ teaspoon salt – ⅛th cup sugar – 1-2 rose buds
-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.