Time spent outdoors in this warmer weather brings rosy cheeks, wind-tousled hair and sun-kissed skin - nature's way of highlighting our beauty within. Like us, seasonal produce needs no further embellishment: its beauty and flavor are best enjoyed in simple preparations that highlight the produce itself. Inspired by the juices dripping down my chin from a strawberry rhubarb gourmet ice pop I recently enjoyed at my local farmer's market (and a serendipitous encounter at Goodwill that yielded a good-as-new Braun Juicer for only $3.99!!!), I wanted to experiment with the essence of these seasonal flavors in a special dessert. My rhubarb plant is currently in its adolescent phase - a few tall, slender stalks have burst forth from the earth. There's not enough to fill out a pie yet, but there is the perfect amount to extract that bright, tart taste. I liked the idea of tarts too - individual desserts filled with a creamy strawberry-rhubarb curd that encourages lingering with one's spoon.
