Gilding the Lily since 2006
Was inspired during a conversation with @plumtreejam about rhubarb last week; my wheels got spinning about carrot marmalade and things of that springtime ilk, and I crafted a small (seven ha'pint) batch of rhubarb-purple carrot marmalade with ginger (orange and lemon zest/juice for extra acidity). It's gorgeous and tastes like heaven, but we'll have to wait and see how long it stays this pretty. #makestuff #amjamming #eatyourvegetables #putuporshutup . . . . . #rhubarb #marmalade #carrots #preserves #jam #food52 #instafood #bareaders #huffposttaste #thekitchn A post shared by Heather Arndt Anderson (@heatherarndtanderson) on May 8, 2017 at 2:54pm PDT
Was inspired during a conversation with @plumtreejam about rhubarb last week; my wheels got spinning about carrot marmalade and things of that springtime ilk, and I crafted a small (seven ha'pint) batch of rhubarb-purple carrot marmalade with ginger (orange and lemon zest/juice for extra acidity). It's gorgeous and tastes like heaven, but we'll have to wait and see how long it stays this pretty. #makestuff #amjamming #eatyourvegetables #putuporshutup . . . . . #rhubarb #marmalade #carrots #preserves #jam #food52 #instafood #bareaders #huffposttaste #thekitchn
A post shared by Heather Arndt Anderson (@heatherarndtanderson) on May 8, 2017 at 2:54pm PDT