Pickled Rhubarb and Raspberry Salad is sharp, rosy, and unexpectedly lovely — thin rhubarb batons quick-pickled in a ginger-spiked vinegar syrup, then tossed with fresh raspberries, pink peppercorns, and a slick of olive oil. Fifty minutes, most of it the rhubarb cooling its heels in the brine.
A Quirky, Zingy Summer Salad
Say hello to your new favourite summer side dish! This Pickled Rhubarb and Raspberry Salad is a delightful explosion of summery, zingy, and slightly quirky flavours. It’s the perfect vibrant counterpoint to richer dishes, like a creamy cauliflower gratin, and the beautiful pink hue is a showstopper on any table. The magic happens when you let the flavours infuse, creating a truly special dish that’s both refreshing and complex. Get ready to fall in love with pickled fruit!
Ingredients
• SERVES 4
• 100ml (3.4 fl oz) / 0.5 cup white wine vinegar
• 80g (2.82 oz) / 0.4 cup (96 ml) granulated sugar
• 1cm / 0.5 inch piece of root ginger, sliced
• 1 tsp (5 ml) sea salt
• 6 black peppercorns
• 250g (8.8 oz) / 0.5 lb (227 g) rhubarb
• 1 tsp pink peppercorns
• 100g (3.5 oz) / 0.75 cup (180 ml) fresh raspberries
• Extra virgin olive oil, for drizzling
Instructions
1. First, make the pickling liquor. Pour 50ml (1.7 fl oz) / 0.25 cup (60 ml) of water into a saucepan and add the vinegar, sugar, ginger, salt, and black peppercorns. Bring to the boil, then turn the heat off. Allow it to cool slightly before transferring to a separate bowl to cool completely.2. Prepare the rhubarb. Discard any leaves, wash the sticks thoroughly, and slice them across into 1cm / 0.5 inch pieces.3. Once the pickling liquor has cooled, strain it to remove the ginger and peppercorns. Add the sliced rhubarb and the pink peppercorns to the strained liquid. For best results, let this infuse for a few hours. If you’re short on time, a minimum of 30 minutes will work.4. To serve, use a slotted spoon to transfer the pickled rhubarb and a few pink peppercorns to a serving dish. Sprinkle the fresh raspberries over the top and gently fold them in. Finish with a generous glug of extra virgin olive oil before serving.
Nutritional Information
• Estimated per serving:Calories: 120kcalCarbohydrates: 25gSugar: 22gFat: 2gFiber: 3g (0.11 oz)
Pro Tips
• Let it infuse! This salad is best when the rhubarb has at least a few hours to pickle and absorb the flavours.
• No pink peppercorns? A simple grind of black pepper works beautifully. They are actually dried berries, so the flavour profile is different but still delicious.
• Don’t waste the liquor! The leftover pickling liquid is fantastic for pickling other vegetables like cucumbers or red onions. It will keep for a week in the fridge.
• Swap the fruit! Try using fresh, sliced strawberries instead of raspberries for an equally delicious twist.
FAQ
Q: Is this pickled rhubarb salad vegan and gluten-free
A: Yes, this salad is naturally vegan and gluten-free. All ingredients—rhubarb, raspberries, vinegar, sugar, and spices—are plant-based and do not contain gluten, making it a perfect light and refreshing option for various dietary needs.
Q: What vegetarian protein can I serve with this salad
A: This zingy salad pairs wonderfully with many vegetarian proteins. Try serving it alongside grilled halloumi, a creamy goat cheese tart, baked tofu, or a simple lentil and quinoa pilaf to create a balanced and satisfying meal.
Q: How long can I store this pickled rhubarb salad
A: You can store the pickled rhubarb (without the fresh raspberries) in its pickling liquid in an airtight container in the refrigerator for up to one week. For best results, add the fresh raspberries and olive oil just before serving to maintain their texture.
Q: Can I use a different sweetener instead of granulated sugar
A: Absolutely. For a refined sugar-free option, you can substitute the granulated sugar with an equal amount of maple syrup or agave nectar. Note that this may slightly alter the flavour profile of the pickling liquid, adding a touch of warmth or caramel notes.
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Pickled Rhubarb and Raspberry Salad
Ingredients
Method
- First, make the pickling liquor.
- Pour 50ml / 0. 25 cup of water into a saucepan and add the vinegar, sugar, ginger, salt, and black peppercorns.
- Bring to the boil, then turn the heat off. Allow it to cool slightly before transferring to a separate bowl to cool completely. 2. Prepare the rhubarb.
- Discard any leaves, wash the sticks thoroughly, and slice them across into 1cm / 0. 5 inch pieces. 3.
- Once the pickling liquor has cooled, strain it to remove the ginger and peppercorns.
- Add the sliced rhubarb and the pink peppercorns to the strained liquid. For best results, let this infuse for a few hours. If you're short on time, a minimum of 30 minutes will work. 4. To serve, use a slotted spoon to transfer the pickled rhubarb and a few pink peppercorns to a serving dish.
- Sprinkle the fresh raspberries over the top and gently fold them in.
- Finish with a generous glug of extra virgin olive oil before serving.
- Let it infuse! This salad is best when the rhubarb has at least a few hours to pickle and absorb the flavours.
- Don't waste the liquor! The leftover pickling liquid is fantastic for pickling other vegetables like cucumbers or red onions. It will keep for a week in the fridge.
