SWEET VERJUS-PICKLED RHUBARB WITH BAY

MAKES 1 LARGE JAR

1 bunch or 300 g (10½ oz) trimmed rhubarb, cut into 2 cm (¾ inch) pieces

¾ cup (185 ml) verjus

½ cup (110 g) caster sugar

1 vanilla bean, split lengthways

Zest of 1 lemon, cut into thick strips

3 bay leaves

Pack the rhubarb into a large jar. Combine ½ cup (125 ml) water with the verjus, sugar, vanilla bean, lemon zest and bay leaves in a small saucepan. Bring to the boil, stirring occasionally, then remove from the heat and set aside to cool for 10 minutes.

Pour the mixture over the rhubarb, seal and store in the fridge for up to a week.