Cut, slice, or chop clean rhubarb into desired sizes or styles.
Tightly pack clean, sealable jars with the cut rhubarb. (The number of jars you use will depend on the size of each jar.)
In a non-reactive pot (stainless steel or tin; avoid cast iron, aluminum and copper), combine water, red wine vinegar. Stir to combine. Place over medium heat and add in the Redpath Simply Raw™ Turbinado Sugar, strips of orange zest, bay leaves, pink peppercorns, kosher salt, black peppercorns, rosemary sprig, and chili flakes.
Bring mixture to a boil; reduce heat and simmer for 5 minutes, stirring to dissolve the sugar. Remove from heat. Stir in the vanilla extract. Allow to cool to room temperature.
Remove bay leaves, rosemary, and strips of orange zest from the cooled pickling liquid. Pour cooled liquid over the rhubarb, making sure the rhubarb is submerged.
Screw on lids and place into the fridge and let sit for at least 24 hours before using.
Refrigerator Sweet and Spicy Pickled Rhubarb will keep for up to 6 weeks in the fridge.
*Serve with smoked fish or on a charcuterie or cheese board.
*For variation, you may substitute up to ¼ cup (60 ml) of the red wine vinegar for balsamic vinegar.
*Sprinkle rhubarb slices on salads or add to sandwiches for an added sweet and sour flavour hit.
*Use leftover pickling juice in vinaigrettes, mixed into cocktails, or stirred into sparkling water.
*Rhubarb may be cut into slices instead of into “stalks”. Alternatively, use a vegetable peeler or mandolin to cut rhubarb into long ribbons.
