
Together, rhubarb and strawberries bridge the spring and early summer. One is tart, the other sweet—they’re a natural pairing. This strawberry-rhubarb spritz (or bevanda di fragole e rabarbaro) brings the two ingredients together with a little fruity white vermouth, tart lemon, and sparkling water.
Color is one of the best indicators of a strawberry’s sweetness—the deeper red they are, the better. There should be no sign of a hard, white core around the leaves. We look for berries that are plump and have a little bit of shine. A great variety grown here in New York is called the Tristar. They’re small and round, sweet, and very red.
This recipe was excerpted from 'Via Carota' by Jody Williams and Rita Sodi with Anna Kovel. Buy the full book on Amazon.






