1 x 1.5 litrejar
A simple pickle is quite one of the easiest things to make, and when the early pink rhubarb is in season, you should celebrate its shortish season with this. As with the spiced rhubarb sauce on, it pairs tangily with oily fish and rich meats; it also makes a beautiful addition to a cheeseboard, in place of chutney.
You will have to sterilise a preserving jar, but it’s scarcely hard work. Indeed, I consider a jar sterilised if it’s come straight out