The tart rhubarb combines with the rich cherries for a delicious and complex blend of flavors. This recipe primarily utilizes the juice from the cherries. The cooked cherries are strained out and can either be discarded or set aside for another use. They are delicious spooned over plain yogurt or frozen to use in smoothies. Once the cooked cherries have cooled, you will need to pick through them to remove the pits.
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Rhubarb Vanilla Jam
The sweet-tart combination of rhubarb jam is one of my favorites. The vanilla bean accents the fruit forward flavor and provides added depth and interest. I would not substitute with vanilla extract, as it won’t provide the same depth that you get with a bean.
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Rhubarb Galette
The arrival of rhubarb at the market signals that spring has fully arrived. Rhubarb is very tart and this galette embraces its intensity. This is not a sweet dessert but one that places the flavors of rhubarb front and center. I think the rich, buttery dough provides a really nice contrast to the tart rhubarb and would be delicious served with a scoop of vanilla ice cream. If you prefer the rhubarb to be a bit more subdued, increase the sugar by a ¼ cup. This is best eaten on the day it is baked.
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