Over two centuries ago, English cooks first recognized the culinary potential of rhubarb, until then regarded as an ornamental plant. Although actually a hardy perennial vegetable, rhubarb is generally treated as a fruit and often combined with strawberries, which are also harvested in the spring. Be sure to trim off the toxic leaves from the stalks before using. Serve this sprightly crisp a la mode and garnish with long-stemmed fraises des bois, if you like.
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