The Rhubarb of Spring

“There’s a bit of rhubarb there if you would like to pick it.” said kind son-in-law yesterday. “You can take it all.”
More than a little bit, loads. Fantastic! Into the preserving bottles it will go today.
Preserved rhubarb is so delicious, one of my favourites. It will be used for breakfasts (with cereal and yoghurt), and in cakes, slices and desserts, even a savoury dish or two (truly, not uncommon in some cuisines).

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