Pickling rhubarb is a brilliant way to preserve its deliciously tart flavour – it works a treat with rich mackerel pâté on toast. Any leftover rhubarb can also be enjoyed alongside pork or even salty cheese. This pickling method is also a great base recipe to help use up any sad-looking vegetables you have leftover in the fridge. When in season, use bright pink forced rhubarb, but at other times of year regular rhubarb is just as good.
Marks & Spencer
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30MIN
Total time
Ingredients
Servings
2
130 ml
M&S apple cider vinegar
65 g
caster sugar
100 g
rhubarb
150 g
M&S Scottish hot smoked mackerel fillets, skins removed
2 tbsp
M&S British crème fraîche
2 tsp
M&S Collection old fashioned hot horseradish
2 tsp
M&S nonpareilles capers
15 g
parsley, finely chopped
4 slices
M&S German style rye loaf
25 g
pea shoots
1 tbsp
M&S lemon-infused olive oil
