So well, mine have potential but they’re way too acidic. The recipe I got had barely more sugar than my pickles onions, that may be the reason. I’ll try the next jar with way more sugar.

Are we talking pickled rhubarb, or fresh?

You know, 4 years ago I thought 100 square meters would be plenty for my garden. Now I’m struggling to fit everything I want in 300 square meters.
And you just told me I can’t remove the rhubarb because there’s something new to try with it. Damn. Thanks.

You said “cheese.” Nothing else matters. I’ll try it very soon. Let’s report back!

Ok tell me more about the rhubarb. Please. I have a huge plant in my garden and never touch it. Because I don’t like rhubarb.
Don’t ask why I planted one, okay?
How is it? What do you eat it with?