Make your own preserved ginger to go into this rhubarb conserve with orange, lemon, ginger and dried apricots. Photo by Niamh Malcolm.
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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?
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rhubarb conserve
©2010-2012 Punk Domestics
