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?
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.
Follow these steps to maintaining a happy, healthy, and productive rhubarb patch, and you'll need to expand your rhubarb repertoire to keep up!
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.
BBQ isn't just for tomatoes. An early spring twist on a grilling staple, this canning recipe combines onion, raisins, and spices with a hefty helping of rhubarb for a sweet, savory little sauce.
Who doesn't like doughnuts? No one, right? It turns out they aren't that difficult to make at home with a couple hours, a few basic ingredients and tools you'll be in jelly doughnut heaven. You'll also have some spare rhubarb jelly for later!
Rhubarb and grapefruit combine to make a tangy, but sweet summer marmalade
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