Quick-Pickled Rhubarb With Lemongrass And Ginger Recipe

• 1 1/2 cups red wine vinegar
• 1 1/2 cups water
• 1/2 cup packed light brown sugar
• 1 tablespoon kosher salt
• 1 (6-inch) stalk fresh lemongrass, halved crosswise, then quartered lengthwise, and bruised with dull side of knife
• 1 (5-inch) knob fresh ginger, peeled and thinly sliced
• 1 star anise pod
• 1 teaspoon whole black peppercorns
• 1 pound rhubarb, cut into 3/4-inch pieces

1. In a medium saucepan, combine vinegar, water, sugar, salt, lemongrass, ginger, star ansie, and black peppercorns. Bring to a boil, stirring, until solids are dissolved. Reduce to a low simmer and cook until infused with lemongrass and ginger, about 5 minutes. Let stand 5 minutes.
2. In a medium heatproof bowl, strain brine onto rhubarb. Press paper towels against surface to submerge rhubarb and let stand until cooled. Transfer rhubarb and brine to a large sealed container and refrigerate for up to 3 weeks.

red wine vinegar, water, brown sugar, kosher salt, fresh lemongrass, ginger, anise pod, whole black peppercorns, rhubarb

Taken from www.seriouseats.com/recipes/2015/05/quick-pickled-rhubarb-lemongrass-ginger-recipe.html (may not work)