The strawberry-rhubarb combination is legendary and for good reason. As I’ve advocated in many of my recent posts, it’s the perfect combination of sweet and tart. But sometimes even the best pairs need to be broken apart. I mean think about it, if peanut butter and jelly didn’t spend some time apart, we would have never discovered the romance between peanut butter and nutella. Imagine living without that in your life.
Solo strawberries get a lot of play–ice cream, shortcake, plain with cream–but rhubarb tends to be more of a sidekick. In searching for a savory recipe for rhubarb, it took me hours to find anything at all before settling on a roasted rhubarb salad. And even with sweet treats, rarely do you see rhubarb unless it’s following strawberries. I get it. Rhubarb is a bit tart and difficult for some people to embrace. But cranberries seem to be doing just fine and they might be one of the most tart fruits I know. It’s time to give rhubarb some solo play.
Brooklyn Locavore 