Pink never seemed so pretty. Or so easy peasy. These fetching rhubarb preserves rely on just four ingredients and an occasional stir. No prior canning experience required.
Amy Pennington is an organic gardener and food enthusiast who worked for Seattle chef Tom Douglas as a marketing manager and radio producer before launching her gardening-minded businesses, Go Go Green Garden and Urban Garden Share. She's also a regular contributor to Edible Seattle. Urban Pantry is her first cookbook. Follow Amy Pennington on Google+.