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Pickled rhubarb sandwich

Pickled rhubarb sandwich
Gesamt: 7h 25minAktiv: 25minSchwierigkeit: EasyHauptspeisen

Raw rhubarb often needs to be sweetened or cooked down to be more palatable, but pickling it takes the flavour from tart to tangy. Pickled rhubarb keeps well in the fridge and is easily customisable to your preferences. The tangy flavour pairs well with sweet balsamic onions, creamy mozzarella, and delicate basil and is perfect for a picnic or or casual lunch.

Unsere Lieferpartner


  • Baguette
    1 Stk Baguette
  • Mozzarella
    125 g Mozzarella
  • Basilikum, frisch
    10 g Basilikum, frisch
  • Zwiebel
    100 g Zwiebeln
  • Balsamico, dunkel
    1 TL Balsamico, dunkel
  • Butter
    5 g Butter
  • Salz
    1 Prise Salz
  • Zucker
    1 Prise Zucker
  • Olivenöl
    2 TL Olivenöl
  • Pickled rhubarb

  • Rhabarber
    75 g Rhabarber
  • Apfelessig
    125 ml Apfelessig
  • Wasser
    125 ml Wasser
  • Chili Flocken
    1 TL Chiliflocken
  • Salz
    ½TL Salz
  • Pfeffer, frisch gemahlen
    ½TL Pfeffer, frisch gemahlen
  • Zucker
    ½TL Zucker


  • Schritt 1/3

    While water is set to boil, wash and slice the rhubarb into long thin pieces. Add rhubarb to a clean jar along with apple cider vinegar, boiling water, salt, sugar, pepper, and chili flakes. Stir to combine and dissolve the salt and sugar. Let cool and keep in the fridge overnight.

  • Schritt 2/3

    Finely slice the onion and add to a pan over low heat with butter, salt, and sugar. Stir frequently until onion is soft and translucent. Add balsamic vinegar and continue to stir until the onions are soft and jammy. You may need to deglaze the pan with a splash of water throughout the process.

  • Schritt 3/3

    Slice a baguette in half and drizzle olive oil on both sides. Add fresh basil, sliced mozzarella, pickled rhubarb, and balsamic onions. Serve or pack up for on-the-go. Pickled rhubarb will keep for 1-2 weeks in the fridge.

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