I found the recipe for the pickles. The first time I made them I was out of the mustard seed so I just substituted 2 Tbs. of mixed pickle spice for the spices an added the cinnamon stick.
Rhubarb Pickles
makes 2 pints
2 pounds rhubarb
2 cups sugar
1 1/2 cups cider vinegar
1 tsp. ground ginger
2 tsp. mustard seed
6 each cloves
1 each cinnamon stick
8 each allspice berries
2 each bay leaves
10 each black peppercorns
1 Tsp. salt
4-8 each Dried red chilies (optional if you want a bit of heat)
Wash the rhubarb and cut into 1″ chunks. Pack into 2-1 pint canning jars that have been sterilized first. Add the dried chilies to the jars also, if using. Combine the remaining ingredients in a nonreactive pot. Bring to a boil and simmer for 5-7 minutes. Strain to remove all the spices and pour the hot liquid over the rhubarb, covering completely but leaving at least 1/4″ of headspace. Cover with a sterilized canning lid and ring. Allow to cool to room temperature then place in the refrigerator. The pickles will be ready in about 5 days.