Quick Pickled Rhubarb with Mint

I remember walking barefoot in the garden as a child completely seduced by the rhubarb plants. The bright red of the stalk, the impressiveness of the size of the leaf. Because I was what you may call a “hippy child” I also loved to eat things straight out of the garden. No rinsing or preparing, just food straight from the source. Summer was a bountiful time, plenty of snap peas, blueberries and raspberries to keep me entertained.

And then that rhubarb, which because of its color always looked as if it would taste sweet and juicy, but to a child’s palate was just a little bit too sour. But I ate it anyway, sometimes convincing my mother to give me a bowl of sugar so that I could dip the rhubarb in and take a sweeter bite.

Quick Pickled Rhubarb with Mint on Foodie Underground

I think we’re scared of rhubarb in its pure form because of that sourness. In a world of hyper processed foods, we are used to things that are sweet, so we pullback from anything that’s a little sour or bitter, but start cutting back on refined sugar in your diet and you’ll quickly realize how naturally sweet so many things are.

Which brings us back to raw rhubarb. I have been intrigued by using rhubarb in its raw form, and marinating it just a little in a vinegary brine is a great way to do that. Of course I love fermenting and pickling anything in sight, so I put the raw rhubarb in a brine of apple cider vinegar, water, honey and a little salt. This is “quick pickling” as we’re not letting it sit for an extended period of time and lacto ferment. That also means you don’t have to plan too far in advance before getting to taste the results.

This ends up making for a pretty funky end product; it’s sweet, tangy and just a little sour. I did a similar version of this last summer with lemon verbena instead of mint. You can enjoy this on its own, but also as a condiment on salads. If you’re adventurous, I’m sure it could even be incorporated into a dessert, or perhaps in a cocktail.

Quick Pickled Rhubarb with Mint on Foodie Underground

Quick Pickled Rhubarb with Mint


3 stalks rhubarb

1 cup (240 milliliters) water

1/4 cup (60 milliliters) raw honey

1/4 cup (60 milliliters) apple cider vinegar

1/2 teaspoon salt

A few sprigs of fresh mint leaves, finely chopped


Rinse the rhubarb stalks and thinly slice them. Slice on a diagonal so that you get bigger slices.

In a sealable jar, combine the water, honey, apple cider vinegar and salt. Cover with the lid and shake until the honey has fully dissolved.

Add in the sliced rhubarb and mint and cover with the lid. Let sit in refrigerator for at least an hour before serving.

Store in the refrigerator.

Quick Pickled Rhubarb with Mint on Foodie Underground

Quick Pickled Rhubarb with Mint on Foodie Underground


Comments 1

  1. Cassie

    I never tried rhubarb before!

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