First off, thank you. Thank you for being here, for clicking in, for caring enough about rhubarb to go on a little flavor journey with me. Recipes like this—humble, bold, and just a bit whimsical—are exactly the kind of thing I love sharing with you. And this one? It’s all that and more.

Pink Pickled Rhubarb with Ginger is vibrant, sassy, and absolutely not your average pickle. We’re talking about a flavor-forward treat that’s ready to enjoy in just a few hours—no canning gear, no fuss, just pure pickled joy in a jar.

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Why You’ll Love This Recipe

This pink pickled rhubarb is a total showstopper. It stays shockingly pink, even after soaking in vinegar, thanks to choosing young, crisp stalks. Its tart crunch is perfectly balanced with the warm, subtle heat of fresh ginger. And if you add a pinch of mustard seeds or pink peppercorns? Next level. This is a quick pickle with a gourmet twist—ready in just a few hours and absolutely unforgettable.

What Does It Taste Like?

Crisp. Tart. Slightly sweet. And then comes the ginger—warming, zesty, and such a good match for rhubarb’s natural acidity. There’s a whisper of spice if you add peppercorns, and a gentle earthiness if you opt for mustard seeds. It’s clean, bright, and totally addictive. The kind of thing you eat one piece of, then find yourself hovering over the jar.

Benefits of This Recipe

Quick to prepare (ready in just a few hours)

Keeps its gorgeous pink color
Adds brightness and zing to cheese boards, sandwiches, and salads
Naturally vegan and gluten-free

No special equipment needed

Ingredients

300g rhubarb (young, firm stalks), sliced diagonally into ½ cm thick pieces

150ml apple cider vinegar (or white wine vinegar for a milder tang)
100ml water
75g granulated sugar

1 tsp salt
1 tbsp fresh ginger, thinly sliced or julienned
Optional: ½ tsp mustard seeds or pink peppercorns

Tools You’ll Need

A small saucepan
A clean jar (about 500ml capacity)
Knife and cutting board

Measuring cups or kitchen scale
A spoon for stirring

Additions and Substitutions

Feel like experimenting? Try swapping the vinegar:

Use rice vinegar for a milder, slightly sweet pickle
Add a strip of orange zest for a citrusy twist
Replace ginger with thin slices of fresh turmeric for a different warmth

No pink peppercorns? Black or white work too, but they’ll bring a stronger bite.

How to Make Pink Pickled Rhubarb with Ginger

Prepare the rhubarb by trimming the ends and slicing diagonally into ½ cm thick pieces.
In a small saucepan, combine vinegar, water, sugar, salt, ginger, and any optional spices.

Bring to a gentle boil, stirring until sugar dissolves.
Pack the sliced rhubarb into your clean jar.
Carefully pour the hot brine over the rhubarb until completely covered.

Let cool at room temperature for about 30 minutes, then seal and refrigerate.
After about 2–3 hours, your pickle is ready to enjoy. Flavor intensifies over time!

What to Serve It With

Piled on top of goat cheese crostini

Nestled next to sharp cheddar on a cheese board
As a bright counterpoint to rich grilled meats
Chopped into a salad with arugula, walnuts, and feta

Over avocado toast for a punchy upgrade

Tips for Success

Use young rhubarb for the brightest color and best crunch
Slice evenly so the pieces pickle at the same rate

Let the brine cool slightly before pouring if you want ultra-crisp rhubarb
Don’t skip the ginger—it really makes the flavors sing

Storage Instructions

Store your pickled rhubarb in a sealed jar in the refrigerator. It will keep well for up to 2 weeks, though the color and texture are best within the first 5–7 days.

General Information

This is a refrigerator pickle, meaning no sterilization or canning process is needed. It’s not shelf-stable, so keep it chilled. Perfect for those of us who want all the flavor, with none of the preserving stress.

Frequently Asked Questions

Can I use frozen rhubarb?
Fresh is best here—frozen rhubarb becomes too soft for pickling.

Can I reduce the sugar?
A little, yes—but sugar helps balance the vinegar and preserves texture. Try not to go below 50g.

Do I need to peel rhubarb?
Nope! In fact, the skin helps maintain that stunning pink color.

Can I reuse the brine?
Not for another batch of pickles, but it’s amazing in salad dressings or as a tangy drizzle on roasted vegetables.

Conclusion

Pickled rhubarb might just be your new secret weapon. It’s beautiful, bold, and surprisingly easy to make. Whether you’re layering it into sandwiches or setting it out with your next cheese spread, it brings color and flavor in every bite. And with ginger in the mix? Anything but boring!

Craving more rhubarb magic? Try these:

Rhubarb and Strawberry Galette
Roasted Rhubarb with Vanilla Bean

Rhubarb Chutney with Dates and Spices

I’d love to see what you create! Leave a review, tag your photos on Pinterest, and let me know how you serve your pink pickled rhubarb. You’re officially part of the pickle party now.

Nutritional Information (Approx. per 2 tbsp serving)

Calories: 35

Carbohydrates: 8g
Sugars: 7g
Sodium: 120mg

Fat: 0g
Protein: 0g

Happy pickling!