by: Max M Rasmussen

Sweet pickled rhubarb - sour, sweet and crunchy

The easiest rhubarb recipe that exists. At least of those I know. An unusual way to cook rhubarb, and one that can be used for many things. For example, I have used it as sour-sweet accessories for salmon tartare, yogurt, as a side for braised meat, in smaller pieces in a salad or on / in my homemade sorbet or in cakes etc. Only the imagination sets the limit.

You also get a good rhubarb syrup out of it which you can lighten up with a little water and use as lemonade, or in a rhubarb mojito.


  • 1 lbs (4-5 large stalks) (450 g) rhubarb


  • 1 tablespoon homemade vanilla sugar
  • ½-1 cup sugar (100-200 ml) of sugar
  • 1 cup (200 ml) water
  • juice of 1-2 lemons


Clean the rhubarb and cut them out at an angle, into thin slices.

Put them into your pickling jar.

Mix all the ingredients for the syrup and bring to a boil.

Once the sugar is dissolved, it is finished.

Pour the syrup over the rhubarb pieces immediately.

Press them down so that they are all in the syrup.

Let it marinate for 24 hours.


If you use 1 cup (200 g) sugar and 2 lemons, the taste will be stronger. But there will also be less rhubarb flavor.

The syrup will be about as viscous as maple syrup if you use 200 g of sugar. Which is good for many thing and for juice. So it's a trade-off, depending on what you need it for.

In the video I use ½ cup (100 g) sugar and 1 lemon.

Keeps for a couple of weeks in the fridge.

Sweet pickled rhubarb - Max M Rasmussen
Sweet pickled rhubarb on greek yoghurt - Max M Rasmussen
The ingredients - Max M Rasmussen