450g fresh rhubard, washed and sliced into 2cm length pieces
Method
In a medium saucepan, combine the vinegar, sugar, salt, mustard seeds and peppercorns. Cook over medium heat, stirring occasionally, until the sugar is just dissolved.
Take off the heat, add the ginger and orange zest and allow the liquid to cool to room temperature.
Divide the rhubard between 3 x 340g glass jars and ladle in the cooled pickling mixture. Top with the lids and refrigerate for 2 days before eating.
