Though we’ve already had several rhubarb posts this spring, the arrival of summer’s strawberries means that this supremely lovely combo of puckery stalks and sweet, juicy berries demands a second look. (If you want a delicious THIRD look, I’d suggest also checking out our friend Rivka’s award-winning rhubarb curd shortbread over at Not Derby Pie.) Our first rhubarb recipe this spring was a quick compote, with the berries (even somewhat lackluster early spring ones) get folded into the rhubarb to great effect.
As I noted in that recipe, though, once you can get your hands on some really good strawberries and are feeling like something a little fancier, keep the rhubarb and the strawberries separate. Spread the cooked and cooled rhubarb mixture into a fully-baked pie or tart shell (this time I used the basic pâte sucrée from Desserts by the Yard–not bad, and easier than Rose’s), top with sliced strawberries, and glaze lightly with some thinned-down and warmed-up top-quality jam. Served up with a dollop of lightly sweetened whipped cream it’s an irresistible embodiment of early summer.