
Rhubarb Prosecco Jelly
Even before I brought home 25 lbs of rhubarb from Tai’s Grandma’s massive Maine rhubarb patch, I had begun the season’s rhubarbapalooza with about 8 lbs of gorgeous, fat and deeply magenta stalks courtesy of Madura Farm. Since the pale pinky-green stalks are far more common in New England, I pounced on these beauties, and knew that I would save them for preserves where color counts: rhubeena and jelly. Last year, when I was leafing through my new copy of Sherri Brooks […]
Categories: canning, jellies, preserving, rhubarb, spring, wine, beer & liquor • Tags: canning, cooking, food, local, preserving, recipes, rhubarb, spring