I love the sweet and sour nature of the little flavor bombs. They make a great addition to a springtime salad.
- 5 rhubarb stalks, sliced thinly (about ⅓ inch)
- 1 cup sugar
- 1 cup apple cider vinegar
- 1 teaspoon salt
Bring the sugar, vinegar, and salt to a boil. As soon as all of the sugar is dissolved, pour over the sliced rhubarb. Let stand for at least 3 hours. Then put them in the refrigerator until well chilled. These will keep covered a couple of weeks in the refrigerator. They are a bit addicting so make plenty.