Just Food For Thought

Wednesday, June 4, 2014


  • 2 lbs. rhubarb, roughly chopped
  • 4 tablespoons fresh lime juice (from 2 to 3 limes)
  • 1 tablespoon fresh ginger, peeled and roughly chopped
  • ½ cup sugar or more to taste
  • A few sprigs fresh thyme, lemon balm, or mint


  1. In a medium saucepan, bring the rhubarb and 8 cups of water to a boil. Reduce heat and simmer until rhubarb is soft, about 20 minutes. Use a slotted spoon to scoop out rhubarb and...
Monday, June 2, 2014

Preparation Time: 10 minutes
Cooking Time: 5 minutes
Overnight in Refrigerator: 24 hours
Yield: 2 to 3 half pint jars; Recipe can be doubled.

File 1839Ingredients:

  • 4 cups finely chopped fresh purslane, leaves and thick...