NEW WAY TO TRY RHUBARB

Savory Fermented Rhubarb: The Unexpected Recipe You Need to Try

Why do we try to force rhubarb to be sweet?

Why is it that most uses for rhubarb is as a sweet dessert? Like jam, pie, cakes and more. In its natural state, it is bitter-tasting and is classified as a vegetable. I wanted to lean into that aspect.

Fermented rhubarb — photo by Author

As one who needs and tries to eat a sugar-free lifestyle, I’m always on the lookout for healthy ways to eat and fresh recipes to try.

I had access to a fresh big batch of rhubarb and it made me wonder why we always dump a bunch of sugar into it to make it a dessert element.

I was curious about finding a way to embrace what it is in nature, a bitter vegetable. I also love fermenting foods, with all their healthy gut-friendly probiotic benefits, so I decided to try fermenting rhubarb.

I have other articles you might want to check out about other foods I love fermenting here:

[embed]Health and Wellness Reading related to healthy lifestyles, health and wellness topics.medium.com

I found a delicious way to rhubarb it as a savory fermented food. It can be served on meats, and fish, and also added to soups, or salads. I’m sure there are other ways to incorporate rhubarb that’s been fermented, so feel free to experiment more.

Sausage fermented rhubarb — photo by Author

Here’s the recipe.

Savory Fermented Rhubard Recipe

Ingredients

• 1–1.5 pounds of cut of rhubarb
• 2 teaspoons pink Himalayan or sea salt
• 2 oranges in sections (remove all white pith, this can make it bitter)
• 1 Tablespoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon cardamom
• 1 teaspoon ginger

Directions:

Place the rhubarb in a large bowl and sprinkle with the salt, then with your hands work it in well. Cover and let it set for 15 minutes.

Now all the spices, stir well, and again using your hands, massage this all together well. Now add the orange slices, cover, and allow to set another 10 minutes.

Stir again and gently massage with your hands. The liquid that has formed is your brine.

Now put this mixture into a clean fermenting jar, and press down to ensure the liquid fully covers the rhubarb. Leave at least one inch from the top of the jar.

If it doesn’t, you can make a salt solution of 2 Tablespoons of sea salt to 2 cups of filtered water, and stir until dissolved. Then add this to top off your jar so that the rhubarb is fully submerged (only if necessary).

I like to use a fermenting glass weight on top to keep the rhubarb submerged. Then use an airlock device filled halfway with water for fermenting (see the picture at the top).

Some people choose to use a clean rock instead of a weight, and then open the jar daily to ‘burp’ it and release fermenting gases.

Place your jar in a dark cool area and allow it to ferment for 3–4 weeks.

Our first time eating this fermented rhubarb was served over a barbequed sausage, with mustard as in the picture above. The rhubarb was a firmer texture, but softer than raw. It had a complex, yet delicate flavor. It was amazing tasting!

I plan to try it in smoothies as well, and added to chicken salad. Think of it as an exotic alternative to celery.

Let me know if you have ever tried fermenting rhubarb or other savory ways of using it.

All rights reserved Val Garner

I’ve curated a list of some of my favorite fermenting supplies if you want to check out.

Fermenting supplies — image created by author

*** Book Recommendation — *Make Condiments from Scratch: Fabulous Recipes for Fresh Flavors and Healthier Lifestyles*

Cookbook Make Condiments by Scratch — image by author

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