Rhubarb Pickles

• 1 pound (453g) ripe rhubarb
• Generous 1/2 cup (125g) sherry vinegar (see Note)
• Generous 1/2 cup (125g) rice vinegar (see Note)
• 1 cup plus 1 tablespoon (315g) honey
• 3 tablespoons (45g) grenadine
• 1 tablespoon (12g) coarse salt
• 2 star anise

1. Peel the rhubarb and cut it into neat batons about 1 1/2 inches long and 1/3 inch wide.
2. Place in a flat-bottomed casserole.
3. Put the vinegars, honey, grenadine, salt, and star anise in a saucepan and bring to a rolling boil over high heat.
4. Turn off the heat and let cool for about 5 minutes.
5. Pour over the rhubarb and cover with plastic wrap.
6. Let cool to room temperature.
7. Taste the pickles for texture.
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. Store in the refrigerator in the liquid.
10. Serve cold.

rhubarb, generous, generous, honey, grenadine, salt, anise

Taken from www.epicurious.com/recipes/food/views/rhubarb-pickles-376895 (may not work)