Water-Friendly Strawberry Rhubarb Crumble Pie
This recipe comes from Eat Less Water, by Florencia Ramirez (Red Hen Press, 2017), and is a great example of the way thoughtful ingredient choices can help us reduce our water waste.
Bright and acidic with a hint of heat, these mouth-puckering pickles add a pop of pink and a welcome tang to spring slaw. Serve atop your favorite sandwich or as a side to balance out your barbeque.
Ingredients
SERVINGS: 4 Serving(s)
Pickled Rhubarb
- 1 pound rhubarb
- 1/2 teaspoon peppercorns
- 2 teaspoons mustard seeds
- 1/4 teaspoon red pepper flakes
- 3/4 cup apple cider vinegar
- 1/2 cup sugar
- 2 teaspoons kosher salt
- 1 cup water
Crunchy Pickled Rhubarb Slaw
- 1/2 cup pickled rhubarb, thinly sliced on the diagonal
- 2 tablespoons pickling liquid
- 2-3 tablespoons extra-virgin olive oil
- 1 teaspoon grainy mustard
- 1 fennel bulb, thinly sliced, plus fronds for garnish
- 3 celery stalks, thinly sliced, plus leaves for garnish
- 1/2 head cabbage, cored, thinly sliced
Instructions
Make the Pickled Rhubarb
Cut rhubarb into 3 inch long pieces. Pack rhubarb, peppercorns, mustard seeds, and red pepper flakes into a jar.
Bring vinegar, sugar, salt and 1 cup of water to a boil in a small saucepan, stirring to dissolve. Pour hot brine over rhubarb & spices into the jar. Cover and chill until cold, at least 1 hour.
Make the Crunchy Pickled Rhubarb Slaw
In a medium bowl, whisk together the pickling liquid, olive oil, and grainy mustard.
In a serving bowl toss sliced rhubarb, fennel, celery, cabbage with dressing and a big pinch of salt.
Garnish with celery leaves and fennel fronds, finish with freshly ground black pepper.
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