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?
Rhubarb, a reddish pink vegetable that grows in celery-like stalks and is harvested through the late summer, has a pleasing tartness, so it pairs well with sweet strawberries in a jam.
A simple, sweet and sour pickle for fresh rhubarb. Flavored with clove, chile, and star anise this is a perfect accouterment for a cheese plate and a novel addition to a light grain-based salad.
Rhubarb and ginger curd, sweet, tart, smooth and just a little bit hot!
Once used for their medicinal and revitalizing qualities, shrubs make a most refreshing beverage, with or without alcohol.
This wine comes out like a nice rosé, and although simple to make, is a wine you can definitely be proud of!
Rhubarb and Raisin Relish, perfect with cozy comfort food on a cold day or with spring time sandwiches
Making probiotic soda at home is really fun and easy. This Rhubarb & Honey Soda is like a rosy, fizzy lemonade.
Whole fruit preserves made with Bing or sour cherries, rhubarb and vanilla bean.
From the depths of winter, aromatic blood oranges and vibrant pink stems of early forced Yorkshire rhubarb are the preservers equivalent of rose tinted spectacles. This lovely marmalade has a fresh citrus hit with just enough of a tangy aftertaste.
Preserve summer bounty by turning some of the fruit into shrub, aka drinking vinegar. A delicious tangy flavor concentrate for beverages.
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