Strawberries!

Strawberries!

It’s that glorious time of year again in New Jersey as June approaches. No, not graduation time, or wedding time, but strawberry time! Nothing beats a freshly picked, ripe red strawberry from New Jersey (except maybe Jersey tomatoes) and these juicy beauties were too lovely to resist. So naturally I didn’t. How could you say no to perfect specimens like these?

It’s also rhubarb season, another one of those seasonal treats, and I wanted to include them in the party too, but not with the baked tarts and pies I normally make.

Ingredients

  • Those first farm-fresh berries deserved to be eaten in their raw state, with all their juicy goodness and crimson color intact.  How about cooking the rhubarb and letting it cool, then adding the fresh strawberries to create a colorful, fresh sauce or compote? Raise your hand if you’re with me, then get out there and get yourself  some really good strawberries and rhubarb. This sauce would be great over yogurt for breakfast, or as a topping on angel food or pound cake.
  • Oh heck, who am I kidding? Get yourself some premium vanilla ice cream and indulge.
  • Looking for some other ideas for those plump, juicy strawberries? Here are a few:
  • strawberry almond cream tart
  • strawberry “tiramisu”
  • Strawberry Frozen Yogurt
  • Strawberry Rhubarb Sauce or compote
  • Printable Recipe Here
  • 2 cups rhubarb, sliced
  • 1/3 cup orange juice
  • 1/2 cup sugar
  • 2 T. Grand Marnier or Cointreau
  • 1 T. vanilla
  • 1 cup cut-up strawberries (or more to your liking)
Read the whole recipe on Ciao Chow Linda