Crunchy Pickled Rhubarb Slaw
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.
Easy
Get your daily dose of spring and early summer's treasured pairing of strawberry and rhubarb. Enjoy this sweet-tart jam smeared on toast, swirled into yogurt, or eaten by the spoonful straight out of the jar.
Ingredients
- 3 cups strawberries, tops trimmed, halved
- 2 cups rhubarb, cut into 2" pieces
- 1/4 cup lemon juice
- 1 cup sugar
Instructions
Combine all ingredients in a medium to large saucepan over medium heat. Once mixture starts to bubble, reduce heat to medium low.
Continue to cook, stirring occasionally, until the jam has thickened, about one hour.
Pour jam into a jar or tupperware and let cool. Refrigerate and use within 3 weeks.
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