Ingredients

The following ingredients have 4 Servings
  • 2 cups white vinegar
  • 1.5 cups sugar
  • 1 cinnamon stick
  • 5 bay leaves
  • 2 tbsp mustard seeds
  • 1 tbsp coriander seeds
  • 1 tbsp whole black peppers
  • 1 tbsp fennel seeds
  • 2 tsp cardamom seeds
  • 1 tsp allspice
  • 1 tsp hot pepper flakes
  • 1 tsp whole cloves
  • 1 lb rhubarb (about 6 stalks, sliced diagonally)
  • 1 2-inch piece fresh ginger (peeled)

Instruction

  • In a medium saucepan stir together all ingredients except rhubarb
  • Bring to a boil and boil, stirring until sugar is dissolved
  • Reduce heat and simmer 5 more minutes
  • Strain and discard solids
  • Pack rhubarb into 4 250 ml jars (half pint) Pour the hot liquid into the jars to 1/2 below rims.
  • Center lids on jars and screw on rings until finger-tip tight
  • Process in a boiling water bath 10 minutes.
  • Allow to cool, then label and store unopened jars in a cool dark place