400 gm of Western Harvest Rhubarb
2 cup apple cider vinegar
salt & pepper
1 1/2 cup light brown sugar
1/2 cup peeled, sliced fresh ginger
3 cloves garlic
1 1/2 tbsp red pepper flakes
1 1/2 tbsp mustard seeds
1 small cabbage (green or red) sliced thinly
1 large carrot julienned or grated
2 tbsp olive oil
- Place rhubarb in a large heatproof jar; set aside. Boil vinegar, 1 tablespoon each salt and pepper, and next 5 ingredients; pour over rhubarb and let cool. Refrigerate overnight.
- Drain rhubarb, reserving 1/2 cup brine. Toss rhubarb with cabbage, carrot, brine, olive oil, and salt and pepper to taste. Refrigerate for at least 2 hours, until cabbage softens.