More in News
Rhubarb and strawberries – a perfect pair
Strawberries and rhubarb go together like bacon and eggs, lobster andmelted butter or jelly and toast.
These two wonderful seasonal fruits complement each other perfectly –- rhubarb with its tangy tartness and strawberries with their delicious sweetness.
The two come together in June. Rhubarb is nearly over for the season while local strawberries are about to produce.
The huge, dull green leaves of the pink rhubarb stalk can be seen in the backyards of so many homes. I always look forward to its appearance as it signals the beginning of another spring. When the strawberries arrive, we know summer is almost here.
Both fruits are wonderful baked into pies and a myriad of other desserts. But together, I think they produce something truly fabulous.
Rhubarb/strawberry jam is always on my list of jellies and jams to make for the season, and I always make room in my freezer for a few bags of strawberries. While strawberries can be found at the supermarket virtually year ‘round, they aren’t nearly as flavorful as those grown by the local farmer down the road. Rhubarb, however, can be found only in season because it is grown locally.
Here are three relatively simple recipes using the tartness of rhubarb and the sweetness of bright red, juicy strawberries.
This first one is really easy and it uses ingredients I rarely use – a mix.
Jiffy Rhubarb/Strawberry Dessert (1 9x13-inch pan)
2 cups fresh rhubarb, cut into half-inch pieces
2 cups fresh strawberries, hulled and cut into quarters
1 cup cold water
5 tablespoons butter, margarine or butter substitute, melted
1 cup sugar
1 3-ounce package strawberry jello
2 cups dry yellow or white cake mix
Spray with vegetable spray a 9x13-inch baking pan. Place the cut-up rhubarb and strawberries in the bottom of the pan.
Sprinkle with sugar, dry jello, and dry cake mix. Carefully and evenly pour the cold water over all, then dribble with
melted margarine. Bake at 350 degrees for 1 hour. Remove from oven, let sit for 15 minutes, then serve.
Strawberry/rhubarb sauce, particularly when it is still warm, is a perfect topping for vanilla ice cream or a plain, white cake.
4 cups fresh rhubarb, chopped small
2 and one-half tablespoons tapioca
2 cups fresh strawberries, hulled and sliced
1 and one-half tablespoons grated orange rind
three-quarters cup granulated sugar
Place rhubarb in a large saucepan, then add enough water to cover half of it. Stir in tapioca and sugar. Mix well. Let stand for 30 minutes. Stir in strawberries.
Cover pan and bring fruit to a boil, stirring to make sure it doesn’t burn. Cook until the rhubarb is tender, but not mushy.
Remove from heat and stir in orange rind. Let cool till lukewarm, then serve. Or, chill and serve later.
For the next family gathering, or if an occasion calls for bringing a sweet, try these yummy squares.
Sour Cream Strawberry/Rhubarb Squares (1 9x13-inch pan)
one-half cup, scant, granulated sugar
1 tablespoon butter or margarine, melted
1 and one-quarter cups packed brown sugar
1 teaspoon baking soda
1 cup sour cream
one-half cup chopped nuts
1 teaspoon cinnamon
one-half cup shortening
2 cups flour
one-half teaspoon salt
three-quarters cup rhubarb cut into half-inch pieces
three-quarters cup strawberries, hulled and sliced
Grease (or spray) and flour the pan. In a small bowl, combine and mix the white sugar, nuts, melted butter and
cinnamon until crumbly. Set aside. In a separate bowl, cream together the brown sugar, shortening and egg.
To the brown sugar mixture, stir in the flour, baking soda and salt alternately with the sour cream. Stir in the rhubarb and berries. Pour into the prepared pan. Sprinkle with the nut mixture topping. Bake at 350 degrees for 45 to 50 minutes.
Cut into squares and serve warm or cooled.
Any of the above recipes may be made with only rhubarb or only strawberries. Just reduce the amount of sugar if using all strawberries, and slightly increase the amount of sugar if using all rhubarb.
I may be reached at email@example.com