I love strawberry and rhubarb together so, so much. They really are a perfect combo and I like them together like I like blueberry and cinnamon, blackberry and lemon, or raspberry and coconut. This is not at all the first time I’ve dabbled in Strawberry Rhubarb goodness, no, no, no. There was an epic open faced, unadorned Graham Crust Strawberry Rhubarb Pie that was essentially jam in a cookie crust. There was an understated and elegant whole wheat Strawberry Rhubarb Coffee Cake and of course, the adorably photogenic Strawberry Rhubarb Tarts with Ground Almond Crusts . So you see, I’m no stranger to the straw-barb game, in fact, it’s a flavor combo I seek out wherever possible and I love how it always tastes homey and rustic, and perfectly like summer. (more…)
Tag: strawberry rhubarb
It’s officially Strawberry Season around here.
What does that mean? A Strawberry Recipe Round Up, of course! If your house is anything like my house this means that strawberries are in every smoothie, packed into lunches, sliced on yogurt or oatmeal, baked into EVERYTHING and almost always dolloped with soft mountains of whipping cream. Here are seven of my favourite strawberry recipes, each a berry-filled celebration of spring. Welcome to our Strawberry Recipe Round Up!
There’s Strawberry Rhubarb Coffee Cake , an ideal pairing with a cup of coffee, possibly even better with tea, this snack time treat has all the hallmarks of a classic coffee cake and gets its great flavor and moistness from the double fruit combo of strawberries and rhubarb.
Tall, moist and perfectly sweet with juicy berry bits, Strawberry Banana Bread bakes up beautifully in a Bundt pan for a pretty presentation.
Jammy and sweet with a crumbly almond crust, these Strawberry Tarts with Almond Crusts are worth the time and effort. Dont forget to save some petite berries for garnish!
Lemon and Strawberries were meant to be together and if you don’t believe me, make these Strawberry Lemon Short Cakes covered in oozy-sweet berries and soft whipped cream.
Looking for a strawberry recipe that’s not so sweet? How about one that isn’t even a dessert! Goat cheese and a zippy dressing balance the strawberries and crunchy maple almonds in this Strawberry Spinach Salad with Poppyseed Balsamic Dressing.
Old fashioned and homey, this lighter take on a classic custard cream pie, this Strawberry and Yogurt Custard Pie has flavor for miles and is easy to make.
Not craving chocolate but still wanting a dense, chewy dessert? Or do you want something fruity? have both with Strawberries on White Chocolate Almond Blondies.
I want you to have a really great weekend. I want you to do and see all the things you want to; to sleep in late if that’s your thing, or get up with the sun and get ‘er done – whatever floats your boat.
I want you to have a relaxing weekend where you find snippets of peace and happiness in between your yoga class, your hurried trek to get the kids to swimming lessons on time, that unexpected drop in by your in-laws. I want you to have the sort of weekend where you say to your self: “Self, let’s do this!” and you go on, happily, calmly and without locking your keys in the car or putting the milk in the oven and the muffins in the fridge. Deep breath – don’t forget it’s the weekend.
I want you to have a delicious weekend: double long cappuccino with the foam just right, your favourite deli’s sandwich, perfectly wrapped in waxed paper, eaten joyfully in the sun on a park bench, maybe something grilled to embrace the warmer weather if it is indeed warmer where you are.
And this cake. (more…)
Nature is amazing. A big statement? Well, yes, but what else can you say? The whole planet is filled with natural marvels and miracles. Some are epic and majestic and obvious, others are minuscule and easily missed. For me, I find that growing things is an incredible reminder of how powerful and determined nature can be. Watching a garden grow, or even a single plant, is humbling and provides a real sense of what it takes for the things around us to come to be. (more…)
Strawberry and rhubarb. Was there ever a more dynamic pairing? Fresh tasting, sweet-tart and synonymous with early summer, it is a favourite at our house. Now, you can cook these two food-friends into a crisp, or a crumble, a buckle or a betty. You can spike your lemonade or iced tea with them, or have them straight up, warm from the garden or cool from the fridge (maybe with a quick dip in something sweet for the rhubarb). Whichever way you bring them together, it’s glorious.
Possibly one of the most delightful things about this little tart is that it’s really nothing more than a quick jam poured into a cookie crust. No complaints here! Nothing could be easier and if you’re really out of time or energy, buy the crust, pre-made! So before it’s too warm to even think of cranking up the oven and before the strawberries are beyond their current juicy, rubicund perfection whip up one of these simple tarts and sit back, lemonade in hand, while your family and guests ooh and ahh. Feel free to smile smugly, I know I did.
Strawberry Rhubarb Graham Pie
The two components of this pie, the crumb crust and the jammy filling, can both be made ahead of time and kept separately, refrigerated, for a day or so before bringing them together. I prefer the tart at room temperature, but cold from the fridge would be lovely as well. Vanilla bean ice cream or a cloud of whipped cream makes a delightful accompaniment.
For the Crumb Crust:
Melt 6 tablespoons of butter. In a large bowl, add the butter to 1 1/2 cups of crushed graham crackers (from about 2 dozen crackers). Stir well; the mixture will be like damp sand. Press the crumbs into the bottom and up the sides of a 9″ pie pan. Bake the crust until slightly darkened and crisped, at 350 degrees for 10 minutes.
For the Fruit Filling:
4 cups strawberries; hulled and quartered
4 cups of rhubarb; chopped
zest of 1/2 a lemon
juice of 1 lemon
3/4 cup sugar
Combine all ingredients in a medium sized, heavy bottomed sauce pan. Cook, over medium heat until the fruit is broken down and has reached a jam-like consistency.* If Pour hot fruit into the warm or cooled crust. Any extra fruit can be kept for up to 2 weeks in a well sealed container in the fridge.
Allow the tart to cool completely before serving or refrigerating.
*You may notice a fine foam atop the fruit. This may be skimmed, but will not affect the flavour or texture of the end product.