In a medium saucepan stir together all ingredients except rhubarb
Bring to a boil and boil, stirring until sugar is dissolved
Reduce heat and simmer 5 more minutes
Strain and discard solids
Pack rhubarb into 4 250 ml jars (half pint) Pour the hot liquid into the jars to ½ below rims.
Center lids on jars and screw on rings until finger-tip tight
Process in a boiling water bath 10 minutes.
Allow to cool, then label and store unopened jars in a cool dark place
Notes
If you prefer, you can use ½ cup packaged pickling spice in place of the spices listed, with the exception of the ginger.Before storing pickled rhubarb or any other home canning, be sure that the jars have sealed properly. To check, press down on the center of each lid. The center should be concave and there should be no movement.Any opened jars or jars that didn't seal properly should be refrigerated.