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 used fresh turmeric in this recipe as I happened to have bought some in Jackson Heights this week. Feel free to use powdered or leave it out altogether.
Rhubarb season is officially here! This means I’ll be making strawberry rhubarb pie, rhubarb crumble, and a big batch of my new favorite recipe, rhubarb chutney.
With an abundance of rhubarb harvested, it was time to start canning this season. Making chutney is something I have not tried before and now I wonder why I waited so long? Tart, sweet, and spicy--it is so delicious.
Spring is coming, spring is coming!! So I am planning ahead for that first fruit of the season: Rhubarb Pickles and Chutney. Join me.
Rhubarb chutney with a bite.