This vibrant jar of bright pink pickled rhubarb makes a fabulous culinary gift for foodie friends. Serve with smoked fish or as an elegant, interesting addition to a charcuterie or cheese board.

200ml white wine vinegar
100g caster sugar
ginger, a few peeled slices
2 tsp yellow mustard seeds
1 tsp sea salt
400g rhubarb, cut into diagonal pieces
Small fresh bay leaves

Put the vinegar, sugar, ginger, mustard seeds and sea salt in a pan with 200ml water.

Heat until the sugar dissolves, then simmer for 2 minutes. Cool to room temperature.

Put the rhubarb and bay leaves into a sterilised jar, pour over the vinegar mix, including the ginger and seeds and seal the jar.

Put in the fridge and leave for a couple of days before eating.