I like strawberry-rhubarb pie, a discovery made a few years back when a booth at the Lincoln Square farmers’ market was out of strawberry pie but still had strawberry-rhubarb available. Strawberry-rhubarb jam? Also tasty, with the tang of the rhubarb cutting some of the sweetness of the strawberries-and-sugar mixture.
But I’ve never tried baking or cooking with rhubarb. Until now.