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?
Sweet, tangy, crunchy, and a little bit salty. In my opinion, this is the best use for rhubarb (yes, even better than pie).
And luckily, they’re quick, so you don’t have to wait for months to gobble them up (that would be torture!).
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