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Lightly crush juniper, allspice, coriander and peppercorns in a mortar and pestle or with the bottom of a heavy skillet. Transfer to a medium saucepan and add chiles, shallot, bay leaves, star anise, vinegar, water, sugar and salt. Bring to a boil. Reduce heat to a gentle simmer and cook, stirring occasionally, for 5 minutes.
If the skin on your rhubarb is at all tough, peel it or you will end up with stringy pickles. It’s easy to do with your fingernails, but it can also be done with a paring knife; you only want to take off the outermost layer (see photo, far left). Cut the rhubarb into 4-inch lengths (or so it’s about 1 inch shorter than your jars when standing upright). If the stalks are thick, halve or quarter them lengthwise so they are about 3/4 inch thick. Pack the rhubarb snugly into 2 clean 1-pint canning jars.
Fill the jars with the hot liquid and spices. Cover the jars and refrigerate for at least 1 week and up to 2 months before eating. To serve, slice the pickles into smaller pieces or leave whole.