Rhubarb always brings me back to my dad’s garden in upstate New York. Every spring, those big leafy plants would come up, and we’d cut the stalks, never the leaves. The color could be deep red or light green, depending on the variety, but they were always incredibly sour on their own.  Once cooked down with a little sweetness, rhubarb transforms into something really special. And since strawberries come into season at the same time, the two make a simple, classic pairing that feels like spring.