Fhior Garden Cafe at the Secret Herb Garden in Edinburgh grows many of its ingredients on site and chef Hazel Powell loves to create seasonal dishes with vegetables picked fresh from the garden.
“Although the neon bright stems of forced rhubarb are on the wane now, regular old rhubarb is here for a few months yet. It’s most popular in sweet dishes but I love rhubarb’s sour notes. This pickle is a great addition to the potato salad above, the sharp notes sailing through the creaminess of the crème fraîche.”
INGREDIENTS
4 small jars
600g rhubarb
3 bay leaves
2 tsp fennel seeds
1 tsp flaky sea salt
300mls cider or white wine vinegar
200g caster sugar
METHOD
In a saucepan, dissolve the sugar and salt in the cider vinegar, bring it to the boil and then set aside to cool for a few minutes.
Cut the rhubarb either into 1cm chunks or 3cm matchsticks lengthways.
Layer the rhubarb into a sterilised jar with the bay leaves and fennel seeds.
Pour the vinegar mixture into the jar, ensuring it covers the rhubarb completely, seal with a sterilised lid.
Cool and store in the fridge for up to 1 month.
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