The spices below seemed to beg to be paired with my rhubarb, but feel free to experiment on your own.
Course Preserves
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 1pint
Calories 462kcal
Author Aimee
Ingredients
1/2cupapple cider vinegar
1/2cupraw cane sugar
1/2teaspoonsea salt
2whole star anise
1teaspoonwhite peppercorn
4whole cardamom
1whole nutmeg
1/2poundrhubarbwashed
Instructions
In a small pot, combine vinegar, sugar and salt together with 1/2 cup of water. Bring to a simmer, then keep hot.
Place two sterilized half pint jars on a clean tea towel. Into each jar, drop in 1 star anise, 1/2 tsp white peppercorn, 2 cardamom, and a grating of fresh nutmeg.
Chop rhubarb and trim to fit into the jars, leaving 1/2 inch of headspace.
Pour the pickling liquid over the rhubarb stalks, dividing it evenly between both jars.
Top with lids and process the jars in a boiling-water bath for 10 minutes.