Pickled Rhubarb Salad

Ingredients – Pickled Rhubarb:


  • 400g pink rhubarb
  • 200 ml water
  • 200ml white wine vinegar
  • 80g sugar   
  • a few slices of ginger
  • 2 bay leaves
  • 2 tsp mustard seeds
  • 1 tsp whole black pepper
  • 1 tsp sea salt
  1. Cut rhubarb into diagonal pieces and place them in the jar.
  2. In a medium saucepan stir together all spices, vinegar and water. Heat until the sugar dissolves.
  3. Pour hot liquid (including the ginger slices, bay leaves and seeds) into the jar.
  4. Seal your jar.
  5. Let it cool to room temperature for 24 hours.
  6. This pickles will keep well in the refrigerator, for up to 1 month.

Ingredients – Salad:


  • Pickled rhubarb
  • 3 medium cooked beets
  • Goat’s cheese
  • Mixed salad
  • Red onion, thinly sliced
  • Mixed nuts and seeds


  • 5 tbsp rapeseed oil
  • 2 tsp mustard
  • 3 tbsp chopped fresh dill
  • salt and pepper
  1. Slice beets crosswise 1/2 inch thick.
  2. Whisk pickling liquid into mustard, then add and whisk rapeseed oil and dill, season dressing to taste.
  3. Assemble all ingredients of salad and drizzle over a little dressing.
  4. Top with goat cheese, mixed nuts and seeds.