1. In a medium nonreactive saucepan, combine all ingredients except the rhubarb. Bring to a boil and stir to dissolve the sugar and salt. Add the rhubarb and stir. Bring back to the boil and cook for 1 minute.
2. Remove from the heat. Ladle the rhubarb, spices, and brine into a jar and allow to cool. Once cool, cover and refrigerate. Let the pickles sit for at least 2 to 3 days before eating. These will last about 2 weeks in the refrigerator. Serve at room temperature with lamb chops, pork chops, duck, or mutton.
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