Rhubarb And Strawberries With Toasted Buckwheat And Salted Honeycomb

Ingredients

4 stalks rhubarb, julienned or thinly sliced

1 quart sweetest strawberries, sliced (halved, if very tiny)

2 teaspoons honey

1 teaspoon fresh lemon juice, or to taste

1 piece ginger (1 inch), peeled

1 cup Homemade Ricotta or thick yogurt

1/4 cup toasted buckwheat groats (kasha)

A few thin slices honeycomb, for serving (optional)

Flaky sea salt

Preparation

In a large bowl, combine rhubarb, strawberries, and honey. Squeeze in lemon juice. Using a Microplane, grate ginger into bowl. Let stand at least 10 minutes.

On a large serving plate or platter, spoon strawberry mixture over ricotta or yogurt; sprinkle with buckwheat. Add honeycomb and a good sprinkle of flaky salt.

Excerpted from the new book Salad Freak: Recipes to Feed a Healthy Obsession ($26.99, amazon.com), by Jess Damuck, published by Abrams. Text © 2022 by Jess Damuck. Photography by Linda Pugliese.