Strawberry-Rhubarb Strudel

From cookbook authors Bruce Weinstein and Mark Scarbrough, whose most recent book is “Lobsters Scream When You Boil Them: And 100 Other Myths About Food and Cooking.” Strawberries tone down rhubarb’s prized sourness — especially in this recipe for strudel, just for two. 1 cup sliced fresh strawberries 1/2 cup thinly sliced fresh or frozen … Continue Reading →