Rhubarb and Strawberries with Toasted Buckwheat and Salted Honeycomb

Rhubarb & Strawberries with Toasted Buckwheat & Salted Honeycomb
Photo: Linda Pugliese

This deconstructed parfait is fruity, creamy, and dreamy. Sweeten up the raw rhubarb ribbons with the ripest strawberries you can find and golden slices of honeycomb (a drizzle of honey works, too). This recipe is featured in the cookbook Salad Freak: Recipes to Feed a Healthy Obsession ($26.99, amazon.com).


  • 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

  • ¼ cup toasted buckwheat groats (kasha)

  • A few thin slices honeycomb, for serving (optional)

  • Flaky sea salt


  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.

  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.

Cook's Notes

Buckwheat is part of the same plant family as rhubarb, and its toasty nuttiness is delicious when they are combined. Using a julienne peeler to create long ribbons of rhubarb is an unexpected and visually striking way to prepare this dish, and gives it lots of volume.

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.

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