Now’s your chance to make the most of one of spring’s most vibrant veggies—rhubarb! Whether you’ve baked with it before or you’re new to its bold, tart flavor, pickling rhubarb is an easy, unexpected way to preserve its seasonal goodness. Think: tangy-sweet crunch with just enough zip to elevate salads, cheeseboards, grain bowls, and more.
Best of all? You only need a few pantry staples, no canning skills required.
What Is Rhubarb?
Rhubarb is a perennial vegetable known for its long, crimson stalks and bold, lemony-tart flavor. Though it’s technically a veggie, rhubarb is most often used in desserts like pies, crisps, and jams—where its sour punch balances out sugar and sweetness.
When Is Rhubarb in Season?
Rhubarb season is short! It typically runs from late March through early June, depending on your region. At Misfits Market, we offer it for just a few weeks—so if you see it, stock up while you can.
What Does Rhubarb Taste Like?
Raw rhubarb has a sharp, tangy flavor—almost mouth-puckeringly sour—with a texture similar to crisp celery. Because of that intensity, rhubarb is rarely eaten raw and is usually cooked or combined with sweeter fruits to mellow its flavor. Once heated or pickled, rhubarb softens and becomes wonderfully jammy or crisp-tender, with a unique tartness that makes dishes pop.
What Can You Do With Rhubarb?
So many things! Rhubarb isn’t just for pie. Try it:
- Roasted with strawberries and served over yogurt
- Cooked into compote or jam
- Baked into muffins or upside-down cakes
- Blended into drinks, syrups, or shrubs
- Or, pickled—like in the easy recipe below!
Learn How to Make Quick Pickled Rhubarb
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Quick Pickled Rhubarb
Ingredients
- 1 cup rhubarb stalks, thinly sliced (about 1/4-inch thick)
- ½ cup apple cider vinegar
- ½ cup water
- ¼ cup sugar
- 1 teaspoon salt
- ½ teaspoon black peppercorns
- ½ teaspoon mustard seeds (optional)
- 1 small garlic clove, smashed (optional)
- A few strips of orange or lemon zest (optional)
Instructions
- Prep the rhubarb: Wash and trim the stalks, then slice into thin batons or half-moons. Pack into a clean pint-size jar.
- Make the brine: In a small saucepan, combine vinegar, water, sugar, salt, and optional spices. Bring to a simmer, stirring until sugar and salt dissolve.
- Pickle it: Pour the hot brine over the rhubarb until fully submerged. Tap to release air bubbles. Seal and let cool.
- Chill and enjoy: Refrigerate for at least 1 hour. Best after 24 hours.
How to Use Pickled Rhubarb
Quick pickled rhubarb can keep for up to 2 weeks in the fridge. While it’s chilling out, you can use pickled rhubarb in numerous ways:
- Add to grain bowls or green salads for a tangy crunch
- Layer onto sandwiches, burgers, or wraps
- Serve alongside sharp cheese or charcuterie
- Use as a bright garnish on tacos or avocado toast
- Chop and stir into slaw for a sour-sweet kick
Why You Should Try Rhubarb
Rhubarb is a seasonal, versatile, and underappreciated spring ingredient—and this quick pickled version proves it can go far beyond dessert. With just a few ingredients and minimal prep, you’ll turn tart stalks into something bright, crisp, and endlessly usable.
More Pickle Recipes to Try Next
Rhubarb is only available for a short time—get rhubarb delivered from Misfits Market while it’s in season and give this easy recipe a try.