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 1/2 -2 cups 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 but still warm.

Place sliced rhubarb and the vanilla pod into a heatproof 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