Sweet Pickled Rhubarb

Serves: Makes one cup | Prep: 10 min | Cook: 3 min

Ingredients:

Pickled Rhubarb:
2 cups, about 3 stalks fresh rhubarb, thinly sliced
2 cups water
1 cup sugar, depending on rhubarb sweetness
1 vanilla pod, cut down the middle lengthwise

Directions:
In a saucepan over high heat. Add water and sugar. Stir continuously, until the sugar dissolves. Remove from heat and let cool slightly.

Place sliced rhubarb and the vanilla pod into a jar with a tightly fitted lid. Pour the slightly cooled sugar water on top and let sit for at least 2 hours in the refrigerator before using. Can be stored in the refrigerator for two weeks.

Delicious on ice cream, Custard, yogurt, French Toast and in Cocktails.

More Delicious Recipes:
Sweet Pickled Rhubarb French Toast with Mascarpone Cream & Rhubarb Fizz
Rhubarb Strawberry Crumble
Sweet Cucumber Salad