Low Carb Pickled Rhubarb

This pickled rhubarb is a wonderful low carb and sugar free condiment! 

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Rhubarb is one of those vegetables (why yes, it IS a vegetable) that really symbolizes spring produce. Both my husband and I are huge fans of it (apparently he used to eat it raw as a child!!) and I created my low carb rhubarb crumble recipe just for him. 

I have some wonderful low carb rhubarb recipes coming up over the next month or two, but first up is this pickled rhubarb! It's a tangy condiment that is easy to make, and keeps really well in the fridge. The natural pink color does slightly drain out of the rhubarb after a day or two, so if you want to boost it you could always add in a few drop of red food dye to make it more aesthetically pleasing!

How to Make Low Carb Pickled Rhubarb

Cut the rhubarb into short lengths and place them in a 16 oz glass jar. I used about five medium stalks here.

In a medium saucepan, add water, apple cider vinegar, salt, and granular sweetener (eg Swerve or similar) and bring to a boil. Remove from the heat once the salt and sweetener has dissolved.

Pour the pickling liquid over the rhubarb.

Let cool, then seal the lid and store in the fridge for at least 48 hours. If you wanted to add the red food dye you can do this at any time. 

So here's some ways to enjoy your pickled rhubarb:

• Add it to salads
• Include it as a burger topping (check out my 18 options for low carb burger buns!!)
• Mix it with Greek yogurt and nuts to make a parfait
• Add it to a cheese platter
• Enjoy a few pieces as a quick tangy-tart snack!
• Serve it over steak (see below!)

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Low Carb Pickled Rhubarb

Yield: Approx. 1lb

Prep Time: 5 minutes

Cook Time: 5 minutes

Chilling Time: 2 days

Total Time: 2 days 10 minutes

This pickled rhubarb is a wonderful low carb and sugar free condiment! 

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Ingredients

• 5 stalks fresh rhubarb
• 1 cup water
• ½ cup apple cider vinegar
• 1 tbs low carb sweetener, (eg Swerve or similar)
• 1 tbs salt
• few drops red food dye, optional

Instructions

1. Cut the rhubarb into short lengths and place them in a 16 oz glass jar.
2. In a medium saucepan, add the water, apple cider vinegar, salt, and granular sweetener and bring to a boil. Remove from the heat once the salt and sweetener has dissolved.
3. Pour the pickling liquid over the rhubarb.
4. Let cool, then seal the lid and store in the fridge for at least 48 hours. If you wanted to add the red food dye you can do this at any time.

Notes

1g net carb per serving (one eighth of the whole recipe, approximately 2 oz)

Nutrition Information

Yield 8 Serving Size 2 oz
Amount Per Serving Calories 9Total Fat 0gSaturated Fat 0gSodium 875mgCarbohydrates 1gNet Carbohydrates 1gFiber 0gProtein 0g

Adapted from Girl Versus Dough