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Pickled Rhubarb and Raspberry Salad – vegetarian recipe
Stav Kogan

Pickled Rhubarb and Raspberry Salad

A delightful explosion of summery, zingy, and slightly quirky flavours. This Pickled Rhubarb and Raspberry Salad is the perfect vibrant counterpoint to richer dishes, and its beautiful pink hue is a showstopper on any table.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 120
Ingredients Method Nutrition

Ingredients
  

  • 100ml / 0.5 cup white wine vinegar
  • 80g (2.82 oz) / 0.4 cup granulated sugar
  • 1cm / 0.5 inch piece of root ginger, sliced
  • 1 tsp (5 ml) sea salt
  • 6 black peppercorns
  • 250g / 0.5 lb rhubarb
  • 1 tsp (5 ml) pink peppercorns
  • 100g (3.5 oz) / 0.75 cup fresh raspberries
  • Extra virgin olive oil, for drizzling
  • 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.
  • Swap the fruit! Try using fresh, sliced strawberries instead of raspberries for an equally delicious twist.

Method
 

  1. First, make the pickling liquor.
  2. Pour 50ml / 0. 25 cup of water into a saucepan and add the vinegar, sugar, ginger, salt, and black peppercorns.
  3. 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.
  4. Discard any leaves, wash the sticks thoroughly, and slice them across into 1cm / 0. 5 inch pieces. 3.
  5. Once the pickling liquor has cooled, strain it to remove the ginger and peppercorns.
  6. 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.
  7. Sprinkle the fresh raspberries over the top and gently fold them in.
  8. Finish with a generous glug of extra virgin olive oil before serving.
  9. Let it infuse! This salad is best when the rhubarb has at least a few hours to pickle and absorb the flavours.
  10. 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.

Nutrition

Calories: 120kcalCarbohydrates: 25gProtein: 1gFat: 2g

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