Every Way to Eat Strawberry-Rhubarb Sweets This Spring
Tara Donne, FOOD NETWORK : 2012, Television Food Network, G.P.
The return of warm weather brings a bright rainbow of fruits and veggies to farmers markets — and why not celebrate the season with all the pretty pink produce first? Strawberry-rhubarb is a classic combo for a reason (hello, deliciousness!), but its season is fleeting. Try it in these desserts before spring is over.
Strawberry Rhubarb Crisp (above)
Anne Burrell’s scoopable dessert calls for a little balsamic vinegar, a simple addition that brings extra complexity to the sweet filling.
Renee Comet, Renee Comet
Slivered almonds and a mascarpone topping give Guy Fieri’s individually portioned desserts a hint of classic Italian flavor.
Sitting on a pleasing pillow of puff pastry, strawberries and rhubarb make for an extra-comforting sweet dish.
By tweaking a familiar dessert with an alternative (but still memorable) flavor combo, Food Network Kitchen created an instant new classic.
Tara Donne, Tara Donne
Grandma’s Strawberry Rhubarb Pie
If you crave an traditional way to eat spring produce for dessert, look no further than this rustic (and highly rated) pie.
This inventive dessert comes together on the grill in a skillet. Top it with strawberry ice cream to complete the dish — and have fun with hot and cold temps.
Not a dessert person? Bobby Flay takes a tangy margarita and makes it extra sweet for spring with fresh strawberries and a rhubarb syrup.
