Rhubarb does not exist in Mexico, but that does not mean that Mexicans in the US can’t adopt it into their recipes and dishes. The other day I was thinking about how strawberries and rhubarb go so well together. The sweetness of the strawberries, paired with the sour tang of the rhubarb compliment each other beautifully. Mangoes are all over the place these days and they are all so sweet and delicious. I try to eat as locally as possible, but sometimes I simply cannot resist a juicy mango! I thought that the sweetness of the mango would be a nice match for the tart rhubarb, and I was right. I stewed rhubarb with a little sugar, and served it with goat milk yogurt, mint, toasted and chopped pistachios, and mango slices. Originally, the idea has been to chop the mint very finely and make it so that it was a mint yogurt, but I was so hungry when I was making this, that I completely forgot about that detail! Anyway, here is the yogurt cup that I made. I hope you enjoy the mango rhubarb combination as well!