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.
Indian style pickle with rhubarb.
- 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
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.
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.
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.
1 year ago: Plantain Chips
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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.