Pickled Rhubarb

Add sugar, salt, vinegar, and water to saucepan. On medium heat, bring to a simmer, and cook just until sugar dissolves, about 5 minutes. Remove from heat.

Add bay leaf, fennel and mustard seeds, and the black peppercorns. Let this come to room temperature. Next, add rhubarb spears into pickling jar.

Pour pickling mixture into jar and fill to the rim. Cover with the lid, and place in the refrigerator. You can eat these in a few hours, but I think they really begin to shine after a few days.