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500g forced rhubarb, stalks separated and washed
1 small thumb fresh ginger (about 10g), peeled and chopped into thin matchsticks
2 bay leaves
2 tsp black peppercorns
2 tsp black mustard seeds
250ml red wine vinegar
150g golden caster sugar
½ tsp salt
Cut the rhubarb into 1cm pieces and pack it into the jars with the ginger, bay leaves and spices.
In a small saucepan, bring the red wine vinegar, 250ml water, sugar and salt to a boil, whisking to dissolve. Once the liquid has come to a boil and the sugar has dissolved, take the pan off the heat.
Leave the liquid to cool slightly for just a couple of minutes, then carefully pour it over the rhubarb; it should cover it completely. If you are short, top up with some boiled water. Close immediately with sterilised lids.
Leave to cool before storing in the fridge.
https://www.theguardian.com/lifeandstyle/2018/feb/19/anna-jones-rhubarb-recipes?utm_source=substack&utm_medium=email