My fiance's mom and grandparents decided to visit us in Vermont one Easter weekend. Dan and I had been dating for two years, but I hadn't spent much time with his grandparents and, needless to say, I was a tad nervous that they were coming to our little condo for dinner.
We didn't have a dining room so we put our kitchen table in the sunroom and hung twinkly white lights. I didn't need to look long for the centerpiece of the meal-I made one of my favorite EatingWell spring recipes: Pork Tenderloin with Sweet Onion-Rhubarb Sauce.
Dan's grandfather, always quiet, was particularly silent as he devoured the pork. But there was a glint in his eye every time he took a bite. When they left to go back to their hotel after dinner, his grandfather hugged me and said, "You're a great girl." I was in. Who knew that rhubarb would be one of my soon-to-be-grandfather-in-law's favorites?
I think rhubarb is pretty perfect-I love how tart and tangy it is, begging to be paired with something sweet to mellow it out.
Strawberries offer a sweet counterpoint in these three recipes. Try one tonight for a delightful spring treat:
Strawberry-Rhubarb Strudel: Spring's best combo (and it serves 2!)
Strawberry-Rhubarb Bread Pudding: Chunks of strawberries, rhubarb and gingersnaps make this recipe an EatingWell Test Kitchen favorite.
Meringue-Topped Strawberries & Rhubarb: These individual desserts make a very pretty presentation.
By Carolyn Malcoun
When associate editor Carolyn Malcoun came to Vermont to attend New England Culinary Institute, she knew she didn't want to work in a restaurant but knew that she wanted to do something in the food industry. Luckily she discovered EatingWell, where she's able to combine her love of food and writing.
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Healthy recipes for 14 fresh spring fruits and vegetables.
Recipes for a Perfect Pair: Strawberries & Rhubarb