Sometimes I worry about myself

Food by Lois

Me: I’ve just made you some pickled rhubarb.
Husband: Pickled rhubarb?
Me: Yes, I know you like it!
Husband: I don’t think I’ve ever had pickled rhubarb before… pickled rhubarb… hmmm…
Me: Yes you have, you’ve had pickled rhubarb dozens of times.. . I thought it was your favourite?
Husband: Well, I do like rhubarb… but pickled?
Me: (puzzled) Well how else would you have it – apart from soup, you like it in soup.
Husband: Soup? Rhubarb soup? I’ve never had rhubarb soup… Sounds a bit odd…
Me: But I’ve made it loads of times… How would you have it then?
Husband: With custard…
Me: Custard?????
Husband: Yes, rhubarb and custard, rhubarb pie and custard, rhubarb crumble and custard…
Me: … ohhh… actually I didn’t mean rhubarb, I meant beetroot… I’ve made you pickled beetroot… not pickled rhubarb… beetroot…

  • 1 ½ pounds rhubarb, trimmed and cut into 1 – 2 inch pieces
  • 2 tsp peppercorns
  • ½ tsp cloves
  • 1 tbsp sliced fresh ginger
  • 3 bay leaves
  • 2 red chillies (adjust to taste!)
  • ½ pint apple cider vinegar
  • ½ pint water
  • ½ pound caster sugar
  • ½ tsp  salt
  1. pack the cut rhubabr into 2 one pint jars which have been sterilised
  2. mix the spices together and put them into the two jars
  3. put the vinegar, water, sugar and salt and bring to a boil into a pan and bring to the boil, stirring to dissolve the sugar
  4. as soon as the liquid is boiling and the sugar and salt are dissolved, pour it into the jars until the liquid covers the rhubarb pieces
  5. put on the sterilised lids, and when cool put it in the fridge for at least two days
  6.  eat within two weeks of opening the jars

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