Before getting too crazy, let‘s revisit the classic. Sweet, in-season strawberries (seriously, grab as many as you can before June‘s over!) pairs perfectly with sour rhubarb. This crumble, made with whole-wheat flour and not too much sugar, gets our vote.
Rhubarb is usually paired with sweet stuff, but why restrict it to the dessert table? Smoky, spicy grilled pork gets a savory, tart boost when it‘s topped with a sauce made from rhubarb, vinegar, onion, and lime zest.
If you‘re sick of the whole rhubarb-strawberry combo, this is your drink. Mix up a batch of simple syrup flavored with rhubarb and ginger, and then add white rum, seltzer, lime, and plenty of fresh mint. Ahhh.
There‘s something pretty mind-blowing about a sorbet recipe that uses gin as one of the main ingredients. This fragrant, totally grown-up dessert would be a perfect finish for a classy summer dinner party.
This ain‘t your mama‘s strawberry-rhubarb dish. The classic combination gets plenty of savory, sophisticated flavor when combined with vermouth, maple syrup, balsamic vinegar, and salt. Roast the mixture for 40 minutes, then use it to top ice cream, yogurt, or even toasted bread.