Pickled Rhubarb

Ingredients

200ml white wine vinegar  (or vinegar of choice)

100g sugar  

ginger a few peeled slices

2 tsp yellow mustard seeds 

1 tsp sea salt 

400g pink rhubarb, cut into diagonal pieces

2bay leaves

Method

Put the vinegar, sugar, ginger, mustard seeds and sea salt in a pan with 200ml water. Heat until the sugar dissolves, then simmer for 2 minutes. Cool to room temperature.

Sterilise a large jar by washing it in hot soapy water, rinsing and putting it in an oven heated to 160C/fan 140C/gas 3 for 10 minutes. 

Put the rhubarb and bay leaves in the jar, then pour over the liquid (including the ginger and seeds). 

Put in the fridge and leave for at least a couple of days (over a week even better) before eating.