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Back in March, we asked you get together offline and preserve some rhubarb -- obviously, we had to throw our own party too.
See below for videos and a slideshow from last weekend's rhubarb-fest at the amazing Ger-Nis Culinary & Herb Center in Brooklyn, where 12 of us (including the food52 editorial team) hung out, drank coffee, and made 2 kinds of rhubarb preserves: savory Strawberry Rhubarb & Caramelized Onion Jam from the blog Local Kitchen, and a Rhubarb Orange Marmalade from 1876, published in The Essential New York Times Cookbook. Both are excellent recipes -- written nearly a century and a half apart! -- and we were all happy to walk away with a couple jars of each.
We can't wait to see the results of everyone else's adventures in rhubarbing from all over the country. Be sure to email any photos and other details in to [email protected] by June 1st and we'll post them here.
A buzzing kitchen, plus close-ups on the jams nearing completion.
Our jam-jarring assembly line.
In Queso Were Wondering
Cashews are the mvp of vegan ingredients
This queso is nuts.
Keep your bubbly bubbly.
Alice Waters's favorite tools.
Our guide to the Eastern Shore.
Get your shine on.