Bread & Butter Pickled Rhubarb

Sauces & Stuff

Bread & Butter Pickled Rhubarb

With a short prep time, whipping up a fresh batch of Bread & Butter Pickled Rhubarb is a snap. Sweet and tangy, this recipe is one that might just pleasantly surprise you.


64 servings (2 pints)

Total Time

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Important Note!

It’s imperative that you remove any leaves from rhubarb stalks before using them — they’re poisonous. You’ll usually find the leaves already trimmed from stalks that come from the grocery store or farmer’s market. But, if you grow rhubarb or someone gifts you some from their garden, be sure to trim and discard the leaves before using the rhubarb.


Combine rhubarb and onion; tightly pack into two sterilized pint jars.

Heat granulated sugar, vinegar, brown sugar, mustard seeds, celery seeds, pepper flakes, and turmeric in a saucepan over medium to a boil and until sugar dissolves.

Pour vinegar mixture into prepared jars, leaving a ½-inch headspace; let cool to room temperature. Tightly seal jars; chill pickled rhubarb at least 4 hours.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 47

% Daily Value*

Total Fat 0g 0%

Saturated Fat 0g 0%

Cholesterol 0mg 0%

Sodium 2mg 0%

Carbs 13g 4%

Protein 0g

*Percent Daily Values are based on a 2,000 calorie diet.

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