My plan was to start this blog post by talking about the magic of everything rhubarb, but then I found this video!!! There’s no way that my words could faithfully capture its majesty, so you should probably just watch it. I’m a little disappointed in myself for not knowing about this viral madness back in 2013 when it was originally released, but being late to the trend is apparently my thing… I get it, rhubarb is pretty great, but WOW, troll voiced lady really really wanted that alley-side rhubarb.
My parents can confirm that as a kid I hated everything about mustard. I was stead fast to ketchup and nothing but ketchup (and pickles) on my burgers. No matter how picky of an eater, I feel as if everyone has a list of things they hated as a child but love as an adult. While I’m still a bit iffy on straight up yellow mustard, I’ve slowly came around and have been able to scratch grain mustard off my list. A little over a month ago, I made my first homemade batch of Imperial IPA mustard. Being what it was, the three half pints were gone within days and I was in need of another alcohol based mustard recipe. I came across this hard cider mustard on My Homespun Home and decided to give it a try using a hard blackberry pear cider. Because I was intentionally going for a sweeter mustard this time around, I opted for, and increased the amount of brown sugar in this recipe.