Pickled Rhubarb with Pistachios
Marie Skogström- 30 min
- 30 min
A heavenly blend that pairs perfectly with a good aged cheese and some hearty bread, such as Danish rye bread. It also works great in baking and on porridge or yogurt!!
3.25/5
359 VotesHere's how:
-
1
Preheat the oven to 200 °C. Toast the pistachios in the oven until golden brown.
-
2
Cut the rhubarb into small pieces, grate and squeeze the orange. Put everything in a saucepan.
-
3
Simmer the rhubarb with the jam sugar for a couple of minutes, then add the nuts at the end.
-
4
Pour into jam jars and store in a cool place.
Tip! If you need a little help getting started or want to learn more, be sure to check out ourBaking School. Good luck with your baking!
Ingredients
- 65 g (1 dl) pistachios
- 500 g rhubarb, tender
- 250 g (2.25 dl) jam sugar
- 5 g (1 tsp) organic vanilla sugar
- 1 orange; finely grate the zest and squeeze out the juice
We recommend serving it with
- Danish rye bread
- goat cheese
The recipe comes from
kronjast.se
