 |
| Thanks to Wikipedia for the image. A description of rhubarb is in the link below. |
It's finally getting around to being the kind of weather than reminds me that I live in a very productive growing area. The question is, will the weather continue to support the kinds of things that are planted around here and have made their homes here for generations? Or will the changing climate cause radical shifts in what can be sustainably grown here? I don't know....worry about yes, but actually know, no.
For now, I'm going to focus on the positives. The first being, the rhubarb is in! And this year rather than make it into a typical crumble dessert or a spread for toast - both of which I grew up with - I decided to try something different. I wanted to taste pickled rhubarb and after looking through several cookbooks, decided to go to the local guru who pickles anything that will stand still long enough - Joe Lindsay of David's Deli.
Without hesitation he shared a recipe that was immediately at his fingertips. And I came home and made a small batch of the best tasting stuff I've had in a long time. Quick and easy. No processing since they are refrigerator pickles. I bow before the master, but if I do say so myself, mine are pretty darn good.
Here's what I did with Joe's recipe that he calls Rhubarb Mother Pickle.
1 lb rhubarb
1 cup vinegar
1 cup water, tea, etc.
1 cup brown sugar
1/2 cup dried fruit
1 tablespoon main spice
1 teaspoon secondary spice
Cut cleaned rhubarb into desired size pieces. Place in a bowl, sprinkle with salt and let stand at least an hour. The longer the salt is left on, the more water will be removed. (I stirred the rhubarb a couple of times to get the salt to cover all the pieces.)
Drain and rinse the rhubarb and place into jars that can be tightly sealed. Leave a little space between the top of the rhubarb and the lid. Set aside unlidded.
In a small pan, boil together all remaining ingredients. When boiling, carefully add to the jars of rhubarb, covering the rhubarb. Put lids on and set aside to cool. Store in refrigerator.
Most refrigerator pickles will keep about a month.
In my version:
The vinegar was apple cider vinegar infused with tarragon; the main spice was a Royal Curry Powder; and the secondary spice was allspice. The options are endless, but the rhubarb isn't. Give some a try and see what you think. Enjoy the season while you can.
