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The Cookstr Weekly: Strawberries & Rhubarb, Sweet & Savory

May 30, 2013

With strawberries and rhubarb finally in season, I’m dreaming about plenty of tangy-sweet pies, crisps and compotes. But don’t make rhubarb spend all summer carting around the old sugar ball & chain. All on its own, rhubarb lends phenomenal color and flavor to sweet and savory dishes alike. Rhubarb is wonderful because it is bittersweet, and I think to hide that is missing some of the point. Strawberries, too, fit in surprisingly well with cheese, poultry and some vegetables.

Not that I’m badmouthing pie. In college, my friend Matt and I made a pie chart scheduling a pastry for each month of the school year: chocolate-almond in November, apple pie (I remember eating leftovers with melted slices of cafeteria cheese) in April. Pie is obviously welcome in any season, but in my fantasies of pies cooling on windowsills and carried to friendly neighbors in sunny yellow pie plates, it is always summertime.

Warmest regards,
Kara Rota
Editorial Director

by Kate Zuckerman 


“This dessert is a timeless classic. This recipe is almost identical to the one my mom made every summer with the rhubarb from our garden in Queens, with one exception: I now make rhubarb soup out of the strained juice and use the strained pulp rather than raw rhubarb in the crisp, which significantly reduces the water content of the baked fruit and the need to use flour as a thickener, thus intensifying the flavor of the fruit gel beneath the crisp topping.”

– Kate Zuckerman

More Strawberry & Rhubarb Recipes from Cookstr

Strawberry and Fennel Gazpacho by Anya von Bremzen


 Turnip & Rhubarb Kraut by Christopher Idone


Sweet Tooth: Chocolate Swirl Cheesecake
by Gordon Ramsay 


“This New York-style cheesecake is rich and creamy, and made a little more decadent with swirls of melted dark chocolate. To cut through the richness, serve with a fresh fruit compote-blueberry or a mixture of berries, or other soft, tart fruit.
“Leave the cheesecake inside the oven to cool slowly, preferably overnight. The filling will continue to set as it cools, and taking it out of the oven too soon may cause it to crack.” – Gordon Ramsay
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One Comment leave one →
  1. August 31, 2014 10:48 pm

    It is truly a nice and useful piece of information. I’m
    glad that you shared this useful information with us. Please
    stay us informed like this. Thanks for sharing.

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