Raspberry, Pickled Rhubarb & Pink Peppercorn Salad
Summery, zingy and a bit quirky. This is the type of dish that benefits from a few hours infusing. Pink peppercorns are not actually a true pepper but rather a dried berry from a shrub. Next time, try using strawberries instead of raspberries.
- 100 ml white wine vinegar
- 80 granulated sugar
- 1 cm piece of root ginger, sliced
- 1 tsp sea salt
- 6 black peppercorns
- 250 g rhubard
- 1 tsp pink peppercorns
- 100 g raspberries
- extra virgin olive oil
- First, make the pickling liquor. Pour 50ml of water into a saucepan and add the vinegar, sugar, ginger, salt and black peppercorns. Bring to the boil, then turn off the heat and allow to cool a little before transferring to a separate bowl and allowing to cool completely.Discard any leaves from the rhubarb, wash the sticks, then slice across in to 1 cm pieces.
- When the pickling liquor has cooled, strain to remove the bits and pieces. Add the rhubarb and pink peppercorns. Ideally leave this for a few hours to help it pickle but, if you don’t have the luxury of time, make it 30 minutes.
- To serve, use a slotted spoon to remove the rhubarb and a few peppercorns to a serving dish, sprinkle on the raspberries and gently fold the, into the rhubarb, then finally add a glug of olive oil.