A few weeks ago The New York Times ran a recipe in the dining section giving rhubarb the credit it has long been due as a vegetable to be used in savory recipes rather than drowning it in sugar for use in pies, tarts, and ice creams. I imagine that if rhubarb could speak, it would tell us how freaking tired it is of being paired with strawberries. Now, with a newfound purpose, its tartness lends itself to a dish much like a squeeze of lemon juice, creating a bright contrast to something that would otherwise taste much flatter with its omission.