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 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.
Rhubarb-Vanilla syrup can be used in cocktails, to sweeten tea or lemonade, to glaze a chicken and so much more! Can it up so you always have some at the ready! Makes a great hostess gift too.
Rhubarb, mango and lots of amazing spices for a chutney that you'll want on everything.
Rhubarb gets a makeover into a sexy liqueur that is perfect for hostess and holiday gifts.
A punchy rhubarb chutney with red onion, warm spices, raisins and cranberries. The perfect accompaniment for meat or cheese and crackers.
An unexpected treat: sweet, tart and with a nice pep from the ginger and citrus. One of my favorite jams to make and eat.
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