I love it when things come together unexpectedly. Even though it seems obvious now, I had no idea strawberries and an absolutely sour stalk of a vegetable make for a match worth obsessing about. . .
Strawberries hardly need an introduction — they are the luscious berry of family picnics and summer holidays — they are the sweetest and most universally loved fruit imaginable. I would even go so far as to call them the poetic symbol of spring.
Rhubarb on the other hand is relatively unknown. It is grown mostly in North America, the British Isles, Scandinavia and northern Europe. It goes beyond tart, is practically impossible to eat raw and cannot be brought to the table without somehow making its way to the stove first. It’s most redeeming quality seems to be its brightly colored outer stalks.
What makes these two work so well together and why didn’t I know about this earlier I wonder? Suffice it to say that my upbringing in Italy didn’t familiarize me with this particular ingredient. Incompatible in their raw state, when heat comes into play, these rivaling ingredients suddenly melt together to form the perfect pair.
I have made this conserve over and over again in the last few weeks. I am even finding every excuse to drizzle it over the ingredients to every meal, from whole grain toast in the morning to my green salad with goat’s cheese and pink pepper for supper. In fact as I write these words, I am trying to ignore the urge to take the jar out of the refrigerator for just one more spoonful . . . Continue reading