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?
These pieces of pickled rhubarb with ginger are great little bites on their own: crunchy, tart, and incredibly tasty, but add them a salad, and you've really got something spectacular!
Sweet, tangy, crunchy, and a little bit salty. In my opinion, this is the best use for rhubarb (yes, even better than pie).
And luckily, they’re quick, so you don’t have to wait for months to gobble them up (that would be torture!).
These tangy, acidic rhubarb pickles make a great relish or eat alone dish. A great way to eat those good bugs!
A sweet, sour and mildly hot rhubarb pickle seasoned with Indian spices and flavors.
With rhubarb season soon ending there's no better time to put some away for later than right now! The recipe also shares hints on what you can do with the final product and why we pickle big pieces.
What to do with so much rhubarb? Rhubarb pickles are one of our favorites.
Spring is coming, spring is coming!! So I am planning ahead for that first fruit of the season: Rhubarb Pickles and Chutney. Join me.
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