Archive for the 'strawberries' Category


Strawberry Rhubarb Crumble

It’s Memorial Day weekend. We’ve had hints of summer –a few humid, hot days — but  it’s definitely still spring. Case in point: rhubarb abounds. And strawberries are at full tilt. They’re the best kind of strawberries, the ones that are so red you can taste the color. We’ve had two weeks of incredible strawberries in our Fair Shares CSA box, and we’ve needed them. They’ve been mood lifters. For those of you who haven’t heard, we’ve had some pretty crummy weather in the Midwest this spring. Tornadoes everywhere. The sirens go off almost weekly it seems.

Fortunately, strawberries and rhubarb provide comfort.

The most obvious combination is this simple crumble. The strawberries and rhubarb almost melt into each other. It’s a fusion of sweet and tart. I made this for the first time in 2008. It’s so amazingly delicious that it’s an annual ritual.

Serve with a scoop of vanilla ice cream. Divine.

Strawberry Rhubarb Crumble
slightly adapted from The Gourmet Cookbook

For filling:

2 pounds strawberries, hulled and halved (quartered if strawberries are large), about 6 cups
1 1/2 pounds rhubarb stalks, trimmed and cut into 1/2-inch slices, about 4 1/2 cups
3/4 cup sugar
3 tablespoons corn starch
1 tablespoon fresh lemon juice
1/8 teaspoon salt

For topping:

1 1/4 cups old-fashioned rolled oats
3/4 cup all-purpose flour
3/4 cup packed light brown sugar
1/4 teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter, cut into 1/2-inch pieces, slightly softened

Put a rack in the middle of oven and preheat to 425° F.

Gently mix the ingredients for the filling in a large bowl. Spoon the mixture into a shallow 3-quart baking dish.

Stir together oats, flour, brown sugar, and salt in a medium bowl. Blend in butter with your fingers until mixture forms small clumps.

Crumble topping evenly over strawberries and rhubarb. Bake until fruit is bubbling and topping is golden, 40 to 50 minutes. Cool slightly on a rack and serve warm.

Serving suggestion: with vanilla ice cream.

Serves 8


Spinach Salad with Strawberry Vinaigrette

Finally, some sun. After what seemed like month of rain here in St. Louis, it was dry enough this morning to get in the garden and pick some spinach.

Rows of spinach, red leaf, butter crunch and other lettuces are growing like crazy. We don’t have a large garden — it’s about 10 feet by 10 feet. It’s large enough to grow a few week’s worth of greens, about five tomato plants, carrots, radish, and summer squash. I’m undecided about summer squash and eggplant this year, last summer’s attempt was a heart breaking experience. I ended up with one 7-pound zucchini, one baby eggplant and that was it!

Continue reading ‘Spinach Salad with Strawberry Vinaigrette’


Rhubarb-Strawberry Soup

I’m normally not one to tackle recipes that call for fussy ingredients. But there are times when something a little more high maintenance pays off.

This past weekend I decided to pull out the stops. Few things remind me of spring more than cherry-red rhubarb stalks. Strawberries appeared this week at farmers markets throughout St. Louis. I started craving the two mingled together.

Continue reading ‘Rhubarb-Strawberry Soup’


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