Pickled rhubarb sandwich

13 Reviews

Chanelle B

Food Bloggerin, a tofu surprise

Chanelle B

Food Bloggerin, a tofu surprise

Gesamt: 7h 25minAktiv: 25minSchwierigkeit: EasyHauptspeisen

13 ReviewsGesamt: 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.

Kochschritte

Schritt 1/3
01 / 03
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
02 / 03
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
03 / 03
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.