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!)

📖 Recipe

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