Rhubarb · uncommon
Glaskin's Perpetual
The only rhubarb you can grow from seed and pull in the first year. Less intensely flavoured than crown-grown varieties, but the speed is the point — sow in spring, eat by autumn. For impatient rhubarb lovers (which is all rhubarb lovers, really).
in the kitchen
Rhubarb gin
Chop the stems, pack into a jar with sugar, top with gin, seal, and shake every day for a month. Strain. The gin turns a gorgeous deep pink and tastes of sharp, sweet, British summer. Better than sloe gin. There, I said it.
where to find the seeds
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