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 syrup with preserved lemons.
A bright flavored strawberry jam with just a touch of heat.
It is grey in Vancouver at the moment – much like it is every year in early June – and instead of moping about it I have devised the perfect recipe for bottling sunshine!
This is a simple jam that can be made plain but I wanted to add some of my lemon thyme since it is growing so well. Plus the green flecks look really nice when it’s spread on toast or swirled into yogurt. I’m going to keep experimenting...
Simple rhubarb preserves are accented with rosewater.
Whether you have pretty pink rhubarb, or a greener variety, you can make delicious infusions in gin. Try it with orange for an added delight.
Tangy-tart, deliciously pink, festively sparkling. Rhubarb: it's what's for breakfast.
An easy technique for shelf-stable rhubarb.
Dense, sweet, tart, and deep, this slightly smoky condensed jam is sure to become a favorite!
Lilac blossom scones are the perfect vehicle for big gobs of irresistibly tart and sweet rhubarb curd.