rhubarb

A simple strawberry rhubarb jam that’s full of spring flavor with just a few ingredients and no need to can anything. Just make it and eat it up.

Rhubarb is the first fruit-like produce on the scene after winter. While it’s around for a few months, I always forget to preserve it for winter. Vodka and gin are a lovely way to capture that distinct essence of rhubarb, & are great in cocktails.

This tangy and sweet rhubarb chutney with strawberries and ginger is packed with nutrients, while being vegan and incredibly delicious! Perfect for BBQ!

This kraut is light and tangy and perfectly springy, a perfect seasonal accompaniment to the light, vegetable based meals of spring, or as a refreshing counterpoint to heartier fare.