If you grow your own rhubarb you will have plenty of it and not know what to do with it all. Growing up in Sweden we had rhubarb coming out of our ears and we treated it like a weed rather than a gift of food. Now living in London, I don’t grow rhubarb myself so I am relying on my friend Ben who has a beautiful allotment to give them to me. To ferment your rhubarb stalks is a wonderful way to make use of them. The sourness of the rhubarb actually turns milder when you ferment it. The whole chilli adds a kick.
This ferment is really tasty to use in a rhubarb crumble, and is great on top of your porridge or pot of yogurt, or kefir. It is also lovely as a relish with many dishes.