Rhubarb and Strawberries with Toasted Buckwheat and Salted Honeycomb

Name: 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

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Author : Jess Damuck

Rhubarb and Strawberries with Toasted Buckwheat and Salted Honeycomb

Ingredients

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4 stalks rhubarb, julienned or thinly sliced1 quart sweetest strawberries, sliced (halved, if very tiny)2 teaspoons honey1 teaspoon fresh lemon juice, or to taste1 piece ginger (1 inch), peeled1 cup Homemade Ricotta or thick yogurt1/4 cup toasted buckwheat groats (kasha)A few thin slices honeycomb, for serving (optional)Flaky sea salt

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Instructions

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Step 1

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.

Step 2

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.