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?
Preserved spice rhubarb makes great desserts as well as a lovely cocktail from the resulting syrup. My daughter thinks eating rhubarb is for barbarians, so the cocktail is aptly dubbed, the "Rhubarbarian."
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!).
Just like anything you grow in the garden, harvesting at the right time and the right way will go a long way. Rhubarb is not only easy to grow but extremely easy to harvest.
A tart, local honey-touched jam made with just-picked rhubarb, a lemon, and an apple.
A different twist on traditional strawberry-rhubarb jam, using blueberries instead.
These tangy, acidic rhubarb pickles make a great relish or eat alone dish. A great way to eat those good bugs!
Wild blueberries + rhubarb = bluuuuuuubarb. Arrr.
A sweet, sour and mildly hot rhubarb pickle seasoned with Indian spices and flavors.
A delicious, sweet-tart jam that you make in no time -- in the oven!
Homemade rhubarb chutney spiked with fresh and crystallized ginger.