If you are familiar with Japanese food, you may know ‘Umeboshi’, pickled young Ume Fruit. ‘Umeboshi’ is very sour and salty, and often red as it is pickled with Red Shiso Leaves. As you can imagine, it is very difficult to purchase ‘Umeboshi’ in Australia. ‘Umeboshi Paste’ is available and I sometimes purchase it, BUT no more. Because I have found a substitute. It’s Rhubarb!!!
2 stalks (100g) Rhubarb
1 teaspoon Salt
1/2 tablespoon Sugar *optional
- Wash Rhubarb Stalks and cut into 1cm pieces. Place in a small saucepan. Add a little bit Water and Salt, cover with a lid, and cook over low heat.
- When Rhubarb is soft, remove the lid, and keep simmering, stirring occasionally, until thick.
- If it is too sour for you, I recommend to add Sugar. Enjoy with freshly cooked Rice. OR you can add it to salad dressing and use it for cooking.
- Try my ‘Bonito & Salty Rhubarb’ recipe.