This is not your momma's rhubarb.
This particular condiment is tart and still firm, which is not how rhubarb is usually served. This was the perfect accompaniment for pork - the astringency of the fruit cut through the fattiness of the pork and the spices used married well with the flavors of the pork - but could be interesting with fatty fish or on a cheese plate, with goat's cheese.
This made about 2 cups worth of pickled rhubarb.
3-5 stalks of rhubarb, try to get them all of the same thickness
2 star anise
1 tsp fennel seed
1 bay leaf
1/2 cup rice wine vinegar
1/4 cup white wine
1/3 cup dark brown sugar
Juice from one lemon
Cut the rhubarb into bite sized pieces.
Bring all of the other ingredients to a boil in a large skillet over medium heat. Stir to make sure that the brown sugar has completely melted.
Add the rhubarb pieces, cover the pan, turn off the heat and allow the rhubarb to sit until the liquid has come to room temperature.
Remove from the liquid and serve as a condiment with pork, or as mentioned above.
Inspiration recipe, here.