16 to 18Blintzes
By Jayne Cohen
The classic pie mates team up to fill a buttery blintz. The mellow tang of the sour cream or yogurt topping points up the bright flavors of the sassy fresh fruit.
Because the berries are barely cooked, look for fragrant, perfectly ripe ones to make an ambrosial blintz.
Put the rhubarb in a bowl and sprinkle it with the sugar. Let the fruit macerate for about 20 minutes to release its juices, stirring it every once in a while.
Put the rhubarb and all its juices in a saucepan, and bring to a boil over medium heat. Reduce the heat and simmer until the rhubarb is very tender, being careful not to let it turn to mush.
Stir in the strawberries, remo