Pickled rhubarb | Peel outer layer of rhubarb (its stringy) and cut into lengths. Slice red onion rings. Simmer allspice, black pepper, coriander, star anise, bay leaf, sugar and course salt in a mixture of red wine vinegar, white vinegar and water. Pack rhubarb and red onion into jars. Pour over hot vinegar mixture and seal jars with tight fitting lid. Refrigerate for about a week and then enjoy!