So pretty, and a perfect match for the rich buttery mackerel pâté, the sharp, juicy rhubarb cutting through the pâté with the aromatics of orange, ginger and star anise all bright and beautiful.
Ingredients:
200ml cider vinegar, or use white wine vinegar
150g caster sugar
4 star anise
2 strips orange zest
2 thin slices ginger, cut into matchsticks
2 bay leaves
8 whole allspice
3 shallots, or use red onion, finely sliced
350g trimmed rhubarb, cut into 4cm lengths
Method:
Put the vinegar and caster sugar in a wide shallow pan and bring to the boil, stirring briefly to help the sugar dissolve. Add the star anise, bay leaf, allspice, orange zest and ginger and simmer for 2 minutes.
Add the shallots and simmer uncovered for round 43 minutes.
Now add the rhubarb and simmer gently for about 3 – 5 minutes, or until the rhubarb is just tender without allowing it to get too soft or break down too much. Remove from the heat and leave to cool. Serve the pickled rhubarb with the smoked mackerel pâté and crackers
