Tart and tangy rhubarb pickles are a great friend to roasted meats. They also complement hard, salty cheeses, such as cheddar and Gruyère.
• 1 cup balsamic vinegar, or your favorite fruit vinegar
• 1 to 1-1/2 cups raw sugar
• 1 tablespoon kosher salt
• 1 teaspoon cloves
• 4 stalks rhubarb, cut into 1-inch pieces
1. Boil vinegar, sugar, salt, and cloves, stirring continuously, for 5 minutes, or until sugar has dissolved.
2. Chill the liquid in the refrigerator for 1 hour.
3. Pack rhubarb into glass jars, pour the liquid over the stalks, then screw on the lids.
4. Keep refrigerated 1 or 2 days before eating.
Learn more about a beloved heirloom rhubarb cultivar in 'Victoria' Rhubarb: The Gold Standard.