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Gallery Rhubarb and Strawberries with Toasted Buckwheat and Salted Honeycomb Credit: Linda Pugliese Recipe Summary Servings: 4

Ingredients Ingredient Checklist 4 stalks rhubarb, julienned or thinly sliced 1 quart sweetest strawberries, sliced (halved, if very tiny) 2 teaspoons honey 1 teaspoon fresh lemon juice, or to taste 1 piece ginger (1 inch), peeled 1 cup Homemade Ricotta or thick yogurt 1/4 cup toasted buckwheat groats (kasha) A few thin slices honeycomb, for serving (optional) Flaky sea salt

Cook’s Notes Buckwheat is part of the same plant family as rhubarb, and its toasty nuttiness is delicious when they are combined. Using a julienne peeler to create long ribbons of rhubarb is an unexpected and visually striking way to prepare this dish, and gives it lots of volume.Excerpted from the new book Salad Freak: Recipes to Feed a Healthy Obsession ($26.99, amazon.com), by Jess Damuck, published by Abrams. Text © 2022 by Jess Damuck. Photography by Linda Pugliese. 

Gallery Rhubarb and Strawberries with Toasted Buckwheat and Salted Honeycomb Credit: Linda Pugliese

Recipe Summary Servings: 4

Rhubarb and Strawberries with Toasted Buckwheat and Salted Honeycomb      Credit: Linda Pugliese

Rhubarb and Strawberries with Toasted Buckwheat and Salted Honeycomb

Credit: Linda Pugliese

Rhubarb and Strawberries with Toasted Buckwheat and Salted Honeycomb

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 4 stalks rhubarb, julienned or thinly sliced 1 quart sweetest strawberries, sliced (halved, if very tiny) 2 teaspoons honey 1 teaspoon fresh lemon juice, or to taste 1 piece ginger (1 inch), peeled 1 cup Homemade Ricotta or thick yogurt 1/4 cup toasted buckwheat groats (kasha) A few thin slices honeycomb, for serving (optional) Flaky sea salt

Directions

In a large bowl, combine rhubarb, strawberries, and honey. Squeeze in lemon juice. Using a Microplane, grate ginger into bowl. Let stand at least 10 minutes.

On a large serving plate or platter, spoon strawberry mixture over ricotta or yogurt; sprinkle with buckwheat. Add honeycomb and a good sprinkle of flaky salt.

Cook’s Notes Buckwheat is part of the same plant family as rhubarb, and its toasty nuttiness is delicious when they are combined. Using a julienne peeler to create long ribbons of rhubarb is an unexpected and visually striking way to prepare this dish, and gives it lots of volume.Excerpted from the new book Salad Freak: Recipes to Feed a Healthy Obsession ($26.99, amazon.com), by Jess Damuck, published by Abrams. Text © 2022 by Jess Damuck. Photography by Linda Pugliese. 

Cook’s Notes

Buckwheat is part of the same plant family as rhubarb, and its toasty nuttiness is delicious when they are combined. Using a julienne peeler to create long ribbons of rhubarb is an unexpected and visually striking way to prepare this dish, and gives it lots of volume.

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All Reviews for Rhubarb and Strawberries with Toasted Buckwheat and Salted Honeycomb

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Rhubarb and Strawberries with Toasted Buckwheat and Salted Honeycomb

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest