It can be difficult to find farm-to-table restaurants that truly practice what they preach. That is why Aura Rating provides a user-friendly app to help people find restaurants that meet their strict standards. Click here to get the download info. We are proud to be one of the listings in Hell’s Kitchen.
We partnered with them last weekend to demo a recipe at the Fort Greene market. Since it was a muggy, humid day we did a virtually no-cook recipe with rhubarb, essentially a quick pickle, easy to do on a hot day when you don’t feel like baking. It makes a great accompaniment to grilled poultry, fish, etc.
Rhubarb Cucumber Quick Pickle
1/4 cup cider vinegar
1/4 cup water
1 Tbs salt
2 Tbs sugar
1 Tbs pink peppercorns
1 Tbs grated fresh ginger
2 Stalks rhubarb thinly sliced (apx 1/4 or 1/8 in thick)
1 cup sliced crunchy vegetable (radishes, cucumber, kohlrabi,carrots, fennel)
Heat the cider vinegar, water, salt, sugar, 1/2 tbs pink peppercorns, grated ginger in a sauce pan, simmer 2 minutes until the sugar dissolves.
Allow to cool.
Meanwhile, slice the rhubarb and crunchy vegetable of your choice.
Toss with the cooled vinegar mixture and allow to macerate for at least 15-20 minutes so rhubarb softens. Can be refrigerated for up to 24 hours.
Feel free to mix in any seasonal herbs or change the spices. This is a great tart bright accompaniment to duck, grilled poultry, pork chops, fish, etc.