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?
Strawberries, rhubarb, preserving... oh my!
Okay, that was cheesy, but seriously - strawberry rhubarb preserves. It's a classic.
Tangy rhubarb ketchup-- the recipe is for sugar-free and low-sugar variations.
This drinking vinegar is wonderfully sweet and tangy, and is quickly becoming my beverage of choice on hot days!
Strawberry-rhubarb jam is the ultimate taste of spring!
An armful of freshly-picked rhubarb makes for a simple and delicious small-batch springtime jam.
What to do with so much rhubarb? Rhubarb pickles are one of our favorites.
This recipe is the one to do with the cute jars, you know those jars you save for when you know you will be giving away some. It is that good.
Just in time for grilling season: two different ways to make rhubarb ketchup!
Refreshing rhubarb syrup with a bite, that is perfect when stirred into a tall glass of bubble water, or a bit of tequila.
This jam is outstanding! The flavor is bright, but not overly sweet, and the vanilla adds a richness that is simple and decadent.
