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?
Just in time for grilling season: two different ways to make rhubarb ketchup!
This jam is outstanding! The flavor is bright, but not overly sweet, and the vanilla adds a richness that is simple and decadent.
The abundance of fresh spring asparagus is always too short-lived. Preserving a few jars of it is a must! This recipe is pickled and peppered...with just the perfect amount of kick.
Rhubarb Salsa: tart, sweet, and salty all at the same time, followed by just the perfect amount of lingering heat from the jalapeno.
Rhubarb liqueur is light, refreshing, and seasonably pink. If it doesn't make you think spring, I don't know what will.
Rhubarb Fruit Leather with Strawberries, Honey, and Cinnamon: the perfect balance of sweet and tart.
Rhubarb Infused Vodka is a win-win: It's easy and delicious.
Recycle newspaper into no-cost seedling starter pots.
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