Rhubarb Pickles

1. 1

   Peel the rhubarb and cut it into neat batons about 1 1/2 inches long and 1/3 inch wide.

2. 2

   Place in a flat-bottomed casserole.

3. 3

   Put the vinegars, honey, grenadine, salt, and star anise in a saucepan and bring to a rolling boil over high heat.

4. 4

   Turn off the heat and let cool for about 5 minutes.

5. 5

   Pour over the rhubarb and cover with plastic wrap.

6. 6

   Let cool to room temperature.

7. 7

   Taste the pickles for texture.

8. 8

   If theyre too crisp for your taste, drain the liquid into a clean saucepan, bring it back to a simmer, let it cool for a few minutes, then pour it over the rhubarb againwith the star anise.

9. 9

   Store in the refrigerator in the liquid.

10. 10

    Serve cold.

No additional tips available.