I grew up hating rhubarb. My mother was always making rhubarb crisp from our rhubarb plant in the backyard. I only loved the crispy top and was scolded often for picking it off of her lovely baked treat. As most kids do, I grew up and now I kinda like it. Still not a lover of it but I am working on becoming an appreciator of this strange plant which is a vegetable but most often utilized as a fruit.
Well I'm going to honor it's vegtable-ness and make rhubarb pickles! I've gotten a recipe from Rachel Ray's magazine to do just that. I will tell you now that I cheated... I used 2TBS of pickling spice instead of her recommended spice concoction.
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| Ingredients... |
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| Chopped and stuffed.... |
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| Pickling liquid added & Ta-Dah... Rhubarb Pickles! |
They are actually kinda tasty too. A bit like bread & butter pickles, a little sour a little sweet.
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