RHUBARB PICKLES
Steps:
- Peel the rhubarb and cut it into neat batons about 1 1/2 inches long and 1/3 inch wide. Place in a flat-bottomed casserole.
- Put the vinegars, honey, grenadine, salt, and star anise in a saucepan and bring to a rolling 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 it 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.
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