Rhubarb is one of the first edible signs of spring in Maine, and its versatility is underappreciated. Come learn the many uses of rhubarb in preserving, and make chutney, a unique and flavor-filled condiment from University of Maine Cooperative Extension staff and Master Food Preserver. We will learn how to safely preserve rhubarb using the boiling water bath method. Participants will receive recipes and a jar of chutney. Please bring a potholder with you to class.
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