Pickled Rhubarb - Kraft Recipes Top
Comida Kraft
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Pickled Rhubarb

Prep Time
Total Time

16 servings

Prepare flavorful pickled rhubarb in just 15 minutes. Refrigerate for 2 days and just like that you'll have pickled rhubarb for pies, sauces and more.

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What You Need

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Make It

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  • Cut rhubarb into lengths to fit when standing in 2 (16-oz.) jars with tight-fitting lids; place rhubarb pieces in jars.
  • Bring remaining ingredients to boil in saucepan; cook 1 to 2 min. or until sugar and salt are dissolved, stirring occasionally. Pour over rhubarb, filling jars to within 1/2 inch of rims. Cover with lids.
  • Refrigerate 2 days. Drain rhubarb before serving.

Special Equipment Needed

Strawberry and Pickled Rhubarb Sauce

Bring 1 cup sliced strawberries and 2 Tbsp. water to boil in medium saucepan, stirring frequently. Simmer on medium-low heat 10 min. or until strawberries are softened and reduced to a jam-like consistency, stirring occasionally. Remove from heat. Stir in 1/2 cup chopped drained Pickled Rhubarb. Serve over hot cooked pork chops or grilled pork tenderloin slices.


This delicious condiment can be stored in the refrigerator up to 1 month before serving.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 20
Total fat 0g
Saturated fat 0g
Cholesterol 0mg
Sodium 360mg
Carbohydrate 5g
Dietary fiber 0.6659g
Sugars 3g
Protein 0g
% Daily Value
Vitamin A 0 %DV
Vitamin C 2 %DV
Calcium 2 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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