The emergence of rhubarb is a welcome harbinger of spring. The long stalks that range from ruby red to light pink are one of the first vegetables to be harvested. With a distinctly tart and sour taste, they’re usually enjoyed with a generous sprinkling of sugar. Once cooked, they turn into a mush that adds volume and texture — as well as a tang — to pies, jams, and cakes. Here, I’ve paired it with its most classic counterpart, strawberries. The combination of the two yields a flavorful dessert with the perfect blend of sweet and tart.