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?
These pieces of pickled rhubarb with ginger are great little bites on their own: crunchy, tart, and incredibly tasty, but add them a salad, and you've really got something spectacular!
One of the most rewarding things about summer is enjoying what you have grown. Currently my rhubarb has been harvested but there is barely a strawberry in site to make Strawberry-Rhubarb Jam. So here is my tutorial on how to enjoy your rhubarb harves
This rosy pink jam looks sweet as pie but it has a secret: the tingle of ginger (raw and candied), just enough bite to keep things interesting. Try it on a cream biscuit or in a thumbprint cookie for a fun twist on a standard!
Preserved spice rhubarb makes great desserts as well as a lovely cocktail from the resulting syrup. My daughter thinks eating rhubarb is for barbarians, so the cocktail is aptly dubbed, the "Rhubarbarian."
Just like anything you grow in the garden, harvesting at the right time and the right way will go a long way. Rhubarb is not only easy to grow but extremely easy to harvest.
