When I look at rhubarb, it reminds me of some sort of alien plant. It’s not really appealing, and yet it is so coveted for spring cooking. I will admit: it does some wonderful things when cooked despite its unusual appearance.
Others may say that this simple vegetable has genius qualities and a beautiful color. Which is does of course. On its own it can be bitter, but when paired with fruit, especially springtime strawberries, it balances perfectly in many combinations.
Since rhubarb has been in abundance at my local farmer’s market, and because I love trying new things, I decided it was high time I conquered my apprehension around rhubarb. Also my husband loves it, so it’s an easy way to shut him up for a bit.
Shavuot…rhubarb abundance…it was clear a strawberry rhubarb topped cheesecake was only natural for this time of year.
Some of my other favorite strawberry rhubarb recipes to highlight?
Strawberry Rhubarb Blintzes from Leah Koenig
Strawberry Rhubarb Crumble Ice Cream from Naomi Sugar
Rhubarb Rugelach from Tamar Fox
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