Fragrant, sweet strawberries and tart, lip-puckering rhubarb are spring's finest match. In gorgeous hues of ruby red and rosy pink, this dynamic duo makes its delicious debut in April. To get you cooking, we've picked some of our favorite recipes that make the most of these irresistible ingredients.
TIPS:
Shop for Sweetness
Look for rhubarb with moderately thin, crisp, dark pink to red stalks. Greener, thicker stalks can be stringier, coarser, and more sour. Deep red stalks are sweeter and richer. Smaller strawberries tend to have more flavor than larger ones. Look for brightly colored, plump berries, preferably with the green caps still attached.
Remove Rhubarb Leaves
Rhubarb's thick, celery-like stalks can grow up to two feet long. They're the only edible part of the plant—the leaves contain oxalic acid and can be toxic.
Store Strawberries Properly
The first thing to do with strawberries after getting them home is to take them out of the store container and place them in a single layer in an airtight container in the refrigerator. Don't rinse strawberries or remove their caps until just before serving.
RECIPES:
A Little of Both
Rhubarb Lattice Pie with Cardamom and Orange
Rhubarb Sabayon with Strawberries
Strawberry-Rhubarb Crisps with Cardamom and Nutmeg
Roasted Rhubarb with Rosé Water and Strawberry Sorbet
Strawberry Rhubarb Compote with Matzo Streusel Topping
Strawberries
Strawberry Icebox Pie with Almond Crust
Avocados with Strawberry Salsa and Crispy Tortilla Strips
Rhubarb
Rhubarb Crisp with Buttermilk Ice Cream
Rhubarb Sorbet with Vanilla Rhubarb Compote
Baked Ham with Mustard-Red Currant Glaze and Rhubarb Chutney
