Vegetarian recipe ideas
Get plenty of meat-free inspiration with our easy, versatile recipes
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.
Sterilise a large jar by washing it in hot soapy water, rinsing and putting it in an oven heated to 160C/fan 140C/gas 3 for 10 minutes. Put the rhubarb and bay leaves in the jar, then pour over the liquid (including the ginger and seeds). Put in the fridge and leave for a couple of days before eating.
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