Rhubarb

For two 290 ml (10.2 fl.oz) WECK® round rim jars
Rhubarb

from innovation cook Heiko Antoniewicz

Ingredients

  • 2-3 rhubarb stalks
  • 400 ml water
  • 4 g fine salt
  • 1 twig tarragon
  • 20-30 ml rhubarb juice

Preparation

Wash rhubarb and peel, cut into pieces and put into a jar together with tarragon leaves. Fill jars with salt water and rhubarb juice. Allow to stand dark three days at 30°C, then store in a fridge at least for two weeks time.