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?
Wild blueberries + rhubarb = bluuuuuuubarb. Arrr.
A sweet, sour and mildly hot rhubarb pickle seasoned with Indian spices and flavors.
A delicious, sweet-tart jam that you make in no time -- in the oven!
Homemade rhubarb chutney spiked with fresh and crystallized ginger.
Rhubarb, raspberries, and jalapeños combined to make a spicy fragrant jam.
A lip-smacking, mouth-puckering, utterly addictive early 20th-century recipe that calls for rhubarb. But not in a pie.
A vibrant jam made with tart rhubarb and sweet marionberries.
Rhubarb barbecue sauce, inspired by Victorian basting sauces.
A small-batch, cold-processed rhubarb shrub.
Spring fruit in a combination that's the just the right mix of tart and sweet, with a little ginger kick. Sweetened with only wildflower honey -- none of the refined white stuff.
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