Rhubarb and ginger pickle

Rhubarb and ginger pickle
  • Serves icon Makes 1.2 litres or fills 4 x 340g jars
  • Time icon Ready in 45 minutes

This rhubarb and ginger pickle recipe goes well with Wensleydale cheese and cold meats.


  • 1 large onion, finely chopped
  • ½ cinnamon stick
  • 2 star anise
  • 300ml cider vinegar
  • Finely grated zest and juice of 1 orange
  • 100g golden raisins
  • 4cm piece fresh ginger, finely chopped
  • 3 pieces crystallised ginger, thinly sliced
  • 400g granulated sugar
  • 1kg forced rhubarb, trimmed, washed and cut into 2.5cm pieces


  1. Place the onion, cinnamon, star anise and vinegar in a large, heavy-based pan and bring to the boil. Reduce the heat and simmer for 10 minutes.
  2. Add the orange zest and juice, raisins, both gingers and sugar, and stir until the sugar dissolves. Simmer for 15 minutes, until it is a thick syrup. Add the rhubarb and cook gently for about 10 minutes.
  3. Pour into sterilised jars, cool, then seal and store in the fridge for up to 5 weeks.


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