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?
Preserve summer bounty by turning some of the fruit into shrub, aka drinking vinegar. A delicious tangy flavor concentrate for beverages.
Rhubarb-Vanilla syrup can be used in cocktails, to sweeten tea or lemonade, to glaze a chicken and so much more! Can it up so you always have some at the ready! Makes a great hostess gift too.
Rhubarb, mango and lots of amazing spices for a chutney that you'll want on everything.
Rhubarb gets a makeover into a sexy liqueur that is perfect for hostess and holiday gifts.
A punchy rhubarb chutney with red onion, warm spices, raisins and cranberries. The perfect accompaniment for meat or cheese and crackers.
An unexpected treat: sweet, tart and with a nice pep from the ginger and citrus. One of my favorite jams to make and eat.
I loved that the ginger and lime in this version did not kill the taste of the rhubarb, but instead enhanced it. This does have quite a ginger kick, so if you aren't a huge fan of ginger, you might want to dial things back a bit.
God has surely blessed us. Both the rhubarb and the mulberries were growing at our property when we moved. I love this jam even more for what we were provided with. And... It is delicious too!
This rhubarb jam flavoured with rose and vanilla is a combination of some of my favourite flavours and produces a wonderfully fragrant, tangy and Summery jam.
Two summer preserves: Tomato Basil Jam and Rosemary Rhubarb Compote to eat now or save for later.