Pickled Rhubarb

Makes about 1kg (2lb)

1kg (2lb) young rhubarb, cleaned, trimmed and cut into 2.5cm (1 inch) pieces

600ml (1 pint) cider vinegar

2x15ml spoons (2 tbsp) salt

100g (4oz) white sugar

2x5ml spoons (2 tsp) cloves

1 stick cinnamon, about 5cm (2 inches) long

25g (1oz) fresh root ginger, peeled and thinly sliced

2 dried red chillies

Pack the rhubarb into cleaned, warmed jars. Put the cider vinegar in a pan with the salt and sugar, bring to the boil and simmer until the ingredients have dissolved. Add the spices and continue to boil for a further 5 minutes.

Remove from the heat and submerge the rhubarb with the hot, spiced vinegar. Leave to cool, then seal.

Store for about one month before using.