Homemade Fresh Rhubarb Pickles

This rhubarb pickle recipe demonstrates
that there’s much more you can do with
rhubarb than make jam or fill a pie.

Ingredients:
1 lb. ripe rhubarb
1/2 cup sherry vinegar
1/2 cup rice vinegar
1 cup plus 1 tbs. honey
3 tbs. grenadine
1 tbs. coarse salt
2 star anise

Directions:
Trim the rhubarb stalks, discarding the coarse inch
or so at each end. Discard any leaves.
Peel the rhubarb, and cut the stalks into
neat batons about 1 1/2 inches long and 1/4 inch wide.
Place in flat-bottomed casserole.
Put the vinegars, honey, grenadine, salt,
and star anise in a saucepan
and bring to a boil over high heat.
Turn off the heat and let cool for about 5 minutes.
Pour over the rhubarb and cover with plastic wrap.
Let cool to room temperature. Taste the pickles for texture.
If they’re too crisp for your taste,
drain the liquid into a clean saucepan,
bring back to a simmer, let it cool for a few minutes,
then pour it over the rhubarb again, with the star anise.
Store in the refrigerator in the liquid. Serve cold.