I had always thought rhubarb to be sweet since the only dishes I heard about were desserts made with rhubarb. So, I was surprised when my friend Rachel handed me a bunch of rhubarb and said that they were pretty tart. Since I have never cooked with rhubarb before, she was also kind to point me to a few of her favorite recipes.
I had just done baking the black forest cake a couple of times and I wanted something ‘not sweet’. Rhubarb when cooked, breaks down to a complete mush and it was tart. So, I decided to try out the pickle and it was great. I adapted the recipe from tomato pickle and was glad I did not add the tamarind because the pickle was sour and I mean really sour and made for a great candidate for Indian pickles. Use only the stalks as the rhubarb leaves are poisonous. Off to the recipe.
Rhubarb Pickle
Indian style pickle with rhubarb.
Ingredients:
- For masala
- mustard seeds - 1/2 tsp (kadugu)
- fenugreek seeds - 1/2 tsp (vendhayam)
- asafoetida - a pinch
- chilly powder - 2 - 3 tsp
- turmeric - 1/4 tsp
- For Pickle
- oil - 1 tsp
- rhubarb - 3 cups (cut into 1 inch cubes)
- salt - 1 - 1.5 tsp
- For Seasoning
- oil - 1/2 tsp
- mustard seeds - 1/2 tsp
- ginger - 1.5 tsp (minced)
- curry leaves - few
Instructions:
Masala
Dry roast mustard seeds, fenugreek seeds and asafoetida. Allow to cool and take in a blender along with chilly powder and turmeric. Blend to a powder.
Pickle
Heat oil and add the rhubarb pieces and salt. In about 15 minutes the rhubarb will turn completely mushy. Add the masala and simmer for about 15 minutes and turn off the stove.
Seasoning
Heat oil and splutter mustard seeds. Add curry leaves and ginger and fry until the ginger bits are golden brown. Add this to the pickle and mix well.
Store in the refrigerator.
1. Rhubarb is very tart.
2. Rhubarb leaves are poisonous, do not use them. Use only the stalks.
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Pictorial
1. Dry roast mustard seeds, asafoetida and fenugreek seeds taking care not to burn the fenugreek seeds. Allow to cool.
2. Take in a blender along with chilly powder and turmeric.
3. Blend to a powder. Keep aside.
4. Heat oil and add rhubarb and salt. Allow to cook.
5. Rhubarb becomes completely mushy in about 15 minutes.
6. Add the pickle masala.
7. Simmer for about 15 minutes and turn off the stove.
8. Meanwhile do the seasoning. Heat oil and splutter mustard seeds. Add ginger and curry leaves.
9. Fry until the ginger bits are golden brown.
10. Add the seasoning to the pickle.
11. Mix well. Store in refrigerator.
Tangy pickle ready.
Enjoy!
Wow looks good. Btw I always admire your chutney pot it looks always so clean and the white is white.
Looks fabulous, apart from baking never tried rhubarb in our cuisine..
i love its color in pies , never thought about pickle, looks yummy
Wow looks so good yum yum very nice
Rhubarb pickle sounds like a brilliant idea. It looks delicious.
We have lots of rhubarb in the garden, so we’ll try this- I’ve made a rhubarb chutney with ginger before, but this looks even nicer, thanks