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Wash and chop up the fresh rhubarb and add it to a clean jar.
Mix in the salt and top up with the honey until everything is covered.
Secure the lid and give the ferment a really good shake.
Store somewhere cool, ideally below 15C for 1-3 months, opening the jar daily to stir for the first month.
Once fermentation slows right down, filter out the solid rhubarb and bottle the syrup. It will keep for many months, especially if the pH is below 4.5 and it's kept in a cool, dark place. It should be tangy and acidic.
Use as a glaze for roasted root vegetables, a sauce for desserts, mixed with oil for a dressing for bitter greens, or a cordial diluted in hot or cold water.