I'd like to try and make the rhubarb and angelica quick jam from The Violet Bakery cookbook but have had trouble finding angelica stalks... do we think fennel stalks would work instead? it's only two small stalks to 500 g rhubarb...
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Margie is a trusted home cook immersed in German foodways.
Angelica has a mild sweet taste, described as similar to celery, which you could probably use as a substitute.