onion

Allison says: “Rhubarb is one of the first perennial edibles to push its way up through the soggy spring soil — rhubarb has definitely been on my brain. This rhubarb conserve is a savory one – sweet, sour, spicy, and a little bit pungent, all at the same time. It’s like a chutney, really, and I use it in the same way.”