Sweet spring treats: strawberries and Rhubarb are a classic duo, both with a rich history. Here's How to enjoy them to their fullest

Better Nutrition, May, 2007 by Neil Zevnik

Bogie and Bacall. Fred and Ginger. Calvin and Hobbes. Add to that list of inspired pairings--strawberries and rhubarb. They are delightful on their own, but especially rewarding when served together.

Both have histories that extend back for millennia. Rhubarb has been used in traditional Chinese medicine, going back as far as 2700 BC, to treat a panoply of problems ranging from constipation to fevers to open wounds. In the late 18th century, it began to be used as a food. Strawberries have grown wild since before we can imagine--they were being cultivated in pre-Christian times, and were a favorite of the Roman ruling class. Starting in the 13th century, they were used to treat stomach-related disorders. Until the late 19th century, due to their highly perishable nature, strawberries were a luxury item for the wealthy; now, a mere century or so later, they are the most popular berry in the world.

Of course, rhubarb doesn't have the superstar status of strawberries, but supporting players are vital, too. The tartness of the rhubarb complements the ambrosial sweetness of strawberries. And the nutritional elements interact similarly--both provide a generous helping of vitamin C and manganese. Strawberries take the lead--one cup provides 136 percent of the minimum daily requirement of vitamin C, as well as a comprehensive array of B vitamins, useful amino acids and plenty of dietary fiber. Rhubarb provides smaller doses of similar nutrients, as well as calcium and other minerals. But strawberries retain top billing as a rich source of phenols, with antioxidant and anti-inflammatory benefits that guard against cancer, macular degeneration, rheumatoid arthritis and other dangers.

Storage and Cooking

Right now, both strawberries and rhubarb are at their peaks. Select strawberries that are firm, plump, free of mold and deep red in color; once they're picked they won't ripen any further. Rhubarb should be firm, bright and crisp; choose smaller stalks, as they tend to be sweeter and less stringy.

To store your newfound treasures, follow these guidelines: Rhubarb stalks can be rinsed, patted dry and placed in a sealed plastic bag in the fridge; they'll keep for up to two weeks. The strawberries, of course, have a much shorter lifespan; if you're not using them right away, put them in an airtight container lined with paper towels and refrigerate; they'll keep for a few days. Rinse the strawberries just before using, and pat dry. Since strawberries are among the 12 most pesticide-laden fruits in the marketplace, try to buy organic. If you can't, be sure to rinse them really well.

Many think of strawberries and rhubarb as dessert items. But they are equally gratifying when paired with fish or poultry. So toss strawberries in your smoothie, slide rhubarb and raspberries into a pie, or make our Strawberry Rhubarb Sauce to enjoy with dessert. And be sure to dazzle dinner guests with our Halibut with Minted Strawberry-Rhubarb Compote, to be the healthy hostess-with-the-mostest on your block.

Halibut with Minted
Strawberry-Rhubarb Compote

Serves 4

4 6-oz. portions of wild Alaskan halibut
1 Tbs. blood orange olive oil* (or plain olive oil)
1 cup chopped rhubarb
3 Tbs. fresh-squeezed blood orange juice (or orange juice)
1 tsp. shredded blood orange zest (or orange zest)
1 cup sliced organic strawberries
2 tsp. aged balsamic vinegar
1 Tbs. chopped fresh mint

1. Preheat oven to 450 F. Spray a baking pan with cooking
spray and set halibut on pan. Moisten all sides of each piece
with blood orange olive oil; add salt and pepper to taste. Bake
17-20 minutes, depending on thickness of fish. until just cooked
through and opaque in the middle.

2. Combine rhubarb, 1 Tbs. water, orange juice and zest in
saucepan. Cook over medium heat until rhubarb is barely tender,
about 8 minutes; add strawberries and vinegar; cook until berries
are just warmed through, about 2 minutes. Stir in mint, remove
from heat, and set aside.

3. To serve, place each fish filet on a dinner plate and ladle a
dollop of compote over the center; offer the rest on the side

PER SERVING: 401 CAL; 27G PROT; 29G TOTAL FAT
(5G SAT FAT); 7G CARB: 84MG CHOL;
150MG SOD; 2G FIBER: 4G SUGAR

* These items can be found in many health food or gourmet markets, as well as specialty foods stores and online.

Strawberry-Rhubard
Sauce

Serves 4

  2 cups chopped rhubarb (about 5-6 stalks)
  2 Tbs. fresh lemon juice (preferably from
    Meyer lemons)
  2 Tbs. Italian chestnut honey
  2 Tbs. organic sugar
  1 Tbs. minced candied ginger
1/4 tsp. Chinese five spice
  1 qt. organic strawberries, rinsed and hulled

1. Combine all ingredients except
strawberries with 2 Tbs. of water
in a large heavy saucepan. Cook,
covered, over medium heat until
rhubarb is tender, stirring occasionally,
about 10-15 minutes.

2. Add strawberries; cook until
soft but not falling apart, about 5
minutes. Serve warm or chilled over
ice cream or pound cake. Or fold
into vanilla yogurt as a parfait. Store
in the refrigerator for up to a week.

PER SERVING: 61 CAL; 1G PROT;
<1G TOTAL FAT (<1G SAT. FAT);
15G CARB; 0MG CHOL; 2MG
SOD; 2G FIBER; 11G SUGAR