For a simple snack, dunk fresh, ripe strawberries in a dip made of sour cream and brown sugar. Or give the kids each a stalk of rhubarb and have them dip the end in a palm full of sugar as they bite it off. Oh, the memories! However, while strawberries and rhubarb are great on their own, they really shine when combined in desserts and beverages such as those given below.
Strawberry-Rhubarb Sauce With Sweet Dumplings
Yield: 6 Servings
Make fresh to serve with ice cream ~ simply nummy!
- 2 cups EACH fresh or frozen strawberries and rhubarb, cut into 1-inch pieces
- 1/2 cup sugar and 2 tablespoons sugar
- 1/2 cup water
- 1 cup flour (sift AFTER measuring)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- Vanilla ice cream or heavy cream (optional)
- Combine the 4 cups of fruit with 1/2 cup sugar and 1/2 cup water in a heavy-bottom skillet (iron skillets are perfect for this one) and stir to combine. Bring to a boil over medium heat, stirring constantly, Reduce to low and let simmer while you prepare the dumplings.
- Combine flour, 2 tablespoons sugar, baking powder, and salt in a mixing bowl. Add milk all at once and beat into a batter. Drop by tablespoonfuls into the simmering fruit and cook, uncovered, for 10 minutes. Cover and let cook an additional 10 minutes.
- Dish out into bowls and top with vanilla ice cream or heavy cream if you like. Best when served immediately. However, you could prepare the fruit ahead of time and reheat it to a simmer before preparing the dumpling batter.
Yield: 8 Servings
This recipe is modified from a rhubarb pie recipe, but the strawberries make it extra sweet and berry delicious.
- 2 9-inch pie crusts
- 3 cups fresh strawberries, hulled and sliced
- 3 cups fresh or frozen unsweetened rhubarb, thawed and sliced
- 1/2 to 3/4 cup sugar
- 1/3 cup all-purpose flour
- Line a 9-inch pie plate with one of the pie crusts. Trim edges and fork the bottom and sides so it doesn't bubble up.
- In a large bowl, stir together the sugar and flour. Add strawberries and rhubarb and toss gently so as not to smash the strawberries. Pour mixture into prepared pie shell.
- Place second crust over top of fruit and trim and seal edges. Cut slits in the top crust at intervals to your liking.
- Cover edges of pie crust with foil, if desired, to prevent burning. Place pie on a large baking sheet to catch the drips and place in a pre-heated, 375-degree oven.
- Bake for 25 minutes. Remove foil and bake 20-30 minutes more or until crust is browned and filling is bubbly.
- Cool on wire rack or serve warm with vanilla ice cream.
Rhubarb-Strawberry Freezer Jam
Yield: 11 cups
An old family favorite passed down from my dear mother-in-law
- 3 cups fresh or frozen (thawed) rhubarb, sliced
- 2 cups fresh or frozen (thawed) hulled strawberries, sliced
- 4 cups sugar
- 1 (3-oz.) box raspberry-flavored gelatin
- Place fruits in a heavy saucepan and stir together with sugar. Cook over medium heat, stirring often, until fruit is "mushy."
- Sprinkle powdered, raspberry-flavored gelatin over bubbly mixture and boil for 1 to 1 1/2 minutes.
- Pour jam into hot, sterilized jam jars or freezer containers and seal. Cool slightly before refrigeration or place in the freezer for long-term storage.
- Note: You may also omit the strawberries and use all (5 cups) rhubarb for extra tartness.
Prepare this versatile strawberry-rhubarb sauce and freeze for later use.
- 2 cups fresh or frozen strawberries, hulled and chopped
- 2 cups fresh or frozen unsweetened rhubarb, thinly sliced
- 1/2 cup sugar
- 1/2 cup water
- 1 Tablespoon cornstarch (thinned with 2 Tablespoons water), optional
- 1 teaspoon vanilla
- 1/8 teaspoon salt, optional
- Prepare fruit and combine with sugar and water in a heavy saucepan. Bring to a boil over medium heat, then cover and simmer until fruit is soft, stirring often. Be careful not to scorch it.
- If a more thick sauce is desired, combine 1 tablespoon cornstarch with 2 tablespoons water and stir it into the hot mixture. Continue to cook and stir until thickened.
- Remove from heat and stir in salt and vanilla.
- Serve hot over pancakes. Cool and serve over ice cream. Pour over pound cake, angel food cake, or short cake and top with whipped topping. Stir into cold milk. The uses for this versatile sauce are endless!