Thinly slice your rhubarb evenly so that it pickles at the same rate.
Using a small sauce pan prepare your pickling liquor by dissolving sugar in a 1:1 water and vinegar solution. Add a lump of root ginger if you want a bit more warmth and gentle spice to complement the sweetness of your rhubarb. Add a pinch of Cornish Sea Salt Flakes.
Bring the pickle to a boil and then remove from the heat. Immerse your rhubarb, stir and leave for 5-10 minutes to pickle as the vinegar cools. Store in a clean jam jar in the fridge for 1-2 weeks.
TOP TIP: This is a fantastic sweet pickle served with oily fish, stir fried vegetables, or with tacos for a colourful pink garnish.