Sweet Pickled Rhubarb
| Serves: 8 | Category: Preserve | Course: Accompaniment | Machine: Cooking Machine | Total time (min.): 9 hours 10 |
Sweet and gingery, this pickled rhubarb recipe is incredibly simple and pairs well with duck, oily fish, and sharp cheeses. This recipe makes enough to fill 2 x 500ml jars. Make sure your jars are sterilised by running them through a dishwasher or rinsing them with boiling water and drying them at a very low temperature in the oven.
Ingredients
- 600g Rhubarb
- 4 Garlic Cloves
- 300ml White Wine Vinegar
- 300g Water
- 10g Salt
- 100g Sugar
- 20g Ginger
- 2 Bay Leaves
Tools
- Cooking Chef XL
- Jar
- Cooking chef xl bowl
Method
- Divide rhubarb between the clean jars
- Attach the Stir Tool
- Add white wine vinegar, water, salt, sugar, ginger, bay leaves and garlic clove to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Cook with splashguard fitted until dissolved - 4 min, 110°C, Stir 2
- Pour content of Cooking Chef XL Bowl into 2 jars
- Let cool - 1 hr
- Refrigerate overnight
- Serve