Here are some more rhubarb facts
– stalk of rhubarb – sugar
Add the chopped rhubarb to a bowl or mason jar.
Combine sugar in a container with a tight-fitting lid.
Seal container and shake to combine. Let sit overnight at room temperature (or up to 3 days if desired).
When the syrup is to your liking, strain through cheesecloth or fine-mesh sieve over a large bowl, reserving the liquid that drains out of the rhubarb.
– ¼ cup white balsamic vinegar – ⅕th star anise – ½ teaspoon salt – ⅛th cup sugar – 1-2 rose buds
-Start by washing your rhubarb stalks thoroughly. Cut them into ¼" slices. -Place your rhubarb slices in a large mason jar or another glass container with a tight-fitting lid.
.-Add rose buds and star anise to jar -In a saucepan, combine white balsamic vinegar, sugar and star anise, then bring it to a boil over medium heat (this should take about 3 minutes).
-Stir until the sugar is dissolved, then remove from heat and set aside for five minutes to cool slightly (about five minutes). -Add the mixture from your saucepan to the mason jar of rhubarb slices and stir gently until combined.
-You can store the pickled rhubarb in the refrigerator for up to two weeks. -The only thing you need to do is make sure you keep it in an airtight container.