The rhubarb season has arrived!
Luckily, my mother-in-law always tells me when the rhubarb in her backyard is ready.
She lets me “harvest” ones I like, and I really enjoy finding dark red ones and pulling them one by one.
I have a lot of ideas of how to use it, but one thing I always make every year is pickles.
Sweet, tart, and crunchy.
When it’s pickled for a few days, it turns pretty pink (see the top pic).