28/04/2026
Last week we were out in the hedgerows, hands full of wild garlic and noses full of that unmistakable green, garlicky punch. This week, the mood shifts slightly — still seasonal, still local, but with a sharper, brighter edge. Rhubarb is here, and it’s ready for jars.
There’s something satisfying about rhubarb that goes beyond its colour. That vivid pink isn’t just pretty — it signals a flavour that wakes everything up after months of heavier winter food. And while crumbles get most of the attention, rhubarb really comes into its own when you start preserving it.
Jars are where rhubarb stretches its season.
A simple rhubarb compote is the easiest place to start. Chop stalks into chunks, add a little sugar, maybe a strip of orange peel or a k**b of ginger, and let it soften just enough to hold its shape. Spoon it into sterilised jars and you’ve got something that works all week — over yoghurt, porridge, ice cream, or straight from the fridge with a spoon when no one’s looking.
If you want something a bit more layered, rhubarb and vanilla jam is worth the extra effort. The sweetness rounds out the sharpness, and the vanilla gives it a soft, almost dessert-like depth. It’s the kind of jar you open intending to spread on toast and end up eating far too much of.
For savoury options, rhubarb chutney is where things get interesting. Cooked down with onions, vinegar, warming spices, and a touch of sugar, it becomes rich, tangy, and just sweet enough. Perfect alongside cheese, roast meats, or anything that needs a bit of contrast.
And then there’s quick-pickled rhubarb — probably the most underrated of the lot. Thin slices, a light vinegar brine, maybe some peppercorns or a bay leaf. It keeps its bite and brings a sharp, bright note to salads, grilled vegetables, or even sandwiches. Unexpected, but it works.
The beauty of all of this is that nothing needs to be complicated. Rhubarb doesn’t ask for much. A bit of heat, a bit of sweetness or acidity, and a jar to settle into.
So if last week was about foraging and immediacy, this week is about holding onto the moment a little longer. Fill a few jars now from the www.thebottleandjarcompany.co.uk, and you’ll still be tasting spring well into the weeks ahead.
