There are plenty of good reasons to make friends with your neighbors. You can always borrow a cup of sugar, they’re conveniently close for impromptu cocktail parties or afternoon barbeques, and you can share a lawnmower. (What, not everyone shares a lawnmower with their neighbors? Well, maybe you all mow more than twice a year.)
We are lucky enough to have the kind of neighbors who, in addition to all of the benefits above, sometimes drop by with treats. Recently it was a dish of petal-pink tender baked rhubarb, barely sweet and redolent of orange zest and ginger. I know, right?
I admit to eating a few stalks straight from the dish with my fingers, and heaping spoonfuls made their way into bowls of yogurt for breakfast. But I have a new cookbook, Good to the Grain, and it has a picture on the cover of some mighty handsome little single-serving rhubarb tarts. I couldn’t resist cooking the remaining rhubarb down into a jam with fragrant strawberries and baking them into delicate and delicious free-form tarts. They’re like the biggest, best jam-filled cookie you’ve ever had. We shared them with the neighbors, of course.