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?
This tangy and sweet rhubarb chutney with strawberries and ginger is packed with nutrients, while being vegan and incredibly delicious! Perfect for BBQ!
This jam is a gem, a rose, a spoonful of spring. It’s unique without calling attention to it’s difference, pink as a gentle sunrise, and nearly as captivating. Spoon it over ice cream for a treat worthy of the season, or savor it later in the year.
This kraut is light and tangy and perfectly springy, a perfect seasonal accompaniment to the light, vegetable based meals of spring, or as a refreshing counterpoint to heartier fare.
This sweet, spicy, mellow chutney will win over the most hardened rhubarb skeptic. Outstanding with cheese or cold meats.
Tangy grapefruit and tart rhubarb are a match made in heaven in this cross-seasonal preserve.
Add delectable flavour and aroma to more than just cocktails with this straightforward recipe for home-made bitters.
Roasted rhubarb breaks down into the most amazing, tart and sweet sauce, absolutely glorious on top of ice cream or a simple shortcake.
The softest, most luscious way to enjoy rhubarb - a simple compote technique and refined flavors. Perfect for healing your rhubarb traumas, dolloping on yogurt, ice cream, and eating by the spoonful.
Using Fruit Kvass as a template method, you can play with fruit, flavour and texture for natural and extremely easy home-made fizzy drinks.
Move over tomatoes... rhubarb is a great base for ketchup, and the right kind of sour to support some heat and spices. No cheesecloth required: infuse the vinegar with spices instead!