Rhubarb is a firm favourite of mine, I always find it amazing how it starts popping up in my garden despite the heavy March frosts it rears its shoots and starts growing, even after the coldest of winters.


I love everything and anything rhubarb- from a rhubarb and custard sweet, to rhubarb chutney, crumbles, compotes and of course gin!

Having always grown up with a wealth of rhubarb straight from the garden I have tried everything from crumbles, fools, cobblers, cheesecakes, jams, chutney, cakes you name it!

But one of the simplest recipes which I love is pickled rhubarb. So easy, and it lasts in the fridge for months. It’s delicious on a cheese board, antipasti, but my favourite is with mackerel pate; a weird combination you may be thinking, but; don’t knock it until you’ve tried it.


275ml White Wine Vinegar
175g Caster Sugar
1 small nugget of root ginger (peeled and sliced)
1 tbsp yellow mustard seeds
1.5 tsp salt
500g pink rhubarb, cut on the diagonal into pieces about 2cm long

You will also need one large jar, or kilner jar.


1. Preheat oven to gm3 160C.

2. Place vinegar, sugar, ginger, mustard seeds and salt in a pan 250ml of water. Gently bring to the boil, once all the sugar has dissolved simmer for 4 minutes.

Allow to cool completely.

3. Sterilise your kilner jar; wash in warm soapy water, rinse. Place in the oven for about 10 minutes.

4. Place the rhubarb into the jar and pour over your pickling liquor, seal immediately.

5. Once cool leave in the fridge for 4 days before eating, and consume within 2 months.