4 stalks fresh rhubarb, trimmed and chopped into 1-inch pieces
Juice of 1 navel orange
2 to 3 tbsp raw honey, or to taste
10 strawberries, stemmed and halved, plus 4 additional strawberries for garnish, sliced halfway through center from bottom
1/3 cup unsweetened pomegranate juice
1/4 cup fresh lime juice, plus 4 thin lime wheels for garnish
4 oz rum, optional
To a medium saucepan, add rhubarb, orange juice and honey; cover with 1½ cups water. Bring to a boil then reduce heat to medium-low and simmer for about 8 minutes, stirring frequently. Remove from heat and set aside to cool to room temperature. Transfer to a blender and purée. Press rhubarb mixture through a fine mesh strainer with a spoon or ladle, discarding any solids. (
MAKE AHEAD: Prepare up to 24 hours in advance; cover and refrigerate.)
To blender, add rhubarb purée, 10 strawberries, pomegranate juice, lime juice, rum (if using) and 2 cups ice. Pulse until slushy and coarse in consistency, adding additional ice as needed. Divide among glasses and garnish each glass with 1 strawberry and 1 lime wheel.
Toasted sesame seeds turn these pork tenderloin medallions into a dramatic-looking dish, while sweet apple butter and savory tamari combine to create a luscious sauce for a sideof steamed baby bok choy.