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- Recipe category Side
- Recipe yield 4
Slowly bring the wine, water and sugar to a boil stirring occasionally over a low heat until the sugar has dissolved.
Add the ginger, lemon zest, cinnamon stick, cloves and nutmeg.
Add the rhubarb to the pan and bring to a boil. Remove the rhubarb with a slotted spoon.
Pack the rhubarb into hot sterilised jars.