Rhubarb Pickles

Directions

1. 1
   Peel the rhubarb and cut it into neat batons about 1 1/2 inches long and 1/3 inch wide.
2. 2
   Place in a flat-bottomed casserole.
3. 3
   Put the vinegars, honey, grenadine, salt, and star anise in a saucepan and bring to a rolling boil over high heat.
4. 4
   Turn off the heat and let cool for about 5 minutes.
5. 5
   Pour over the rhubarb and cover with plastic wrap.
6. 6
   Let cool to room temperature.
7. 7
   Taste the pickles for texture.
8. 8
   If theyre 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 againwith the star anise.
9. 9
   Store in the refrigerator in the liquid.
10. 10
    Serve cold.