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?
Wild rose petals and a wee bit of cardamom marry up, resulting in a fragrant and delicious wildcrafted jelly for smearing on piping hot Scottish scones.
Got a rose garden? Or wild roses nearby? Here's an easy frozen dessert that doesn't require an ice cream machine: a decadent semifreddo made with fresh rose petals and coconut.
What grows together, goes together! This is a sweetheart preserve: bright pink rhubarb, fragrant rose petals and heady strawberry liqueur join forces to make the ultimate early summer preserve.
My rhubarb discoveries, sweet, savory and wonderful: Strawberry-rhubarb sauce; rhubarb, lavender, honey preserves; rhubarb chutney; rhubarb gooseberry strawberry rose petal (RGSR) preserves; Asian style rhubarb pickle and more.
