Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
I've made a LOT of different strawberry rhubarb preserves, and though the recipe is a bit finicky, the flavor on this one is my favorite: it's simply outstanding. I can't wait to get my hands on some strawberries and make this one again.
More strawberry lovin': this time late-season strawberries are paired with white balsamic vinegar and crushed black pepper. Black is the new blue, baby.
