In Issue 245, Mother Earth News, they give 3 rhubarb recipes: a vinaigrette, sticky ginger candied rhubarb, and rhubarb refrigerator pickles. The pickles are good with roasted meat and hard, salty cheeses. Basically, you boil balsamic, raw sugar, kosher salt, and cloves until the sugar has dissolved, chill the liquid for an hour, and pack the rhubarb into jars with the liquid for a couple of days. Easy and awesome!
Hmm, I was just looking at my rhubarb today thinking I could thin it out a bit. I was going to make jam, but pickles sounds good. I'll try it with honey so my son can try it.
Hmm... Mother earth news loads slow and only one page at a time... when i try to load two... I get a connection reset... Anyway, got the page and printed to a pdf. Thanks.
I wonder how well it ferments.... if some kefer whey would work instead of vinegar.