Friday, June 4, 2010

Strawberries!

May 2010 626

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?

May 2010 632 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.

May 2010 634 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.

May 2010 685 Oh heck, who am I kidding? Get yourself some premium vanilla ice cream and indulge.

May 2010 694

Looking for some other ideas for those plump, juicy strawberries? Here are a few:

strawberry almond cream tart

image strawberry “tiramisu”

image

Strawberry Frozen Yogurt

image

 

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)

Place orange juice and sugar in a saucepan and let it cook for about five minutes at high heat, or until it’s slightly reduced (about 1/4 of the way reduced.) Add the rhubarb and cook about three or four minutes – NO LONGER THAN THAT – or you’ll end up with rhubarb mush, not distinct pieces. Here’s what it should look like after a few minutes cooking:

May 2010 635

Take it off heat and stir in the vanilla and Grand Marnier. Let it cool, then add about a cup of cut-up strawberries and let it sit for a half hour or so. Serves four over ice cream, cakes, yogurt, etc.

 

19 comments:

bellini valli said...

I am indulging at every click of my finger. I sure hope that when I head to the farmers market this weekend I see strawberries from our local farmers:D

Stacey Snacks said...

Gorgeous photos......just got a "U PICK" basket of strawberries for $4.!
Enjoy the weekend!

Cathy said...

Wow, your strawberry compote looks scrumptiously wonderful. I would love that on a slice of poundcake with some ice cream. Local strawberries are just starting to appear in our farmers market. I wish the sun would come out to speed up the ripening process.

Rosa's Yummy Yums said...

Rhubarb and strawberries go well together! They are two of my favorite spring foods... Everything looks mouthwatering!

Cheers,

Rosa

Barbara GF said...

I'm in strawberry heaven, Linda. Your photos and recipes are enticing!

lisaiscooking said...

Your compote with ice cream looks fantastic! Strawberries with rhubarb is a beautiful thing.

Claudia said...

We are a scant two weeks away from glorious strawberries. I always bring home about 14 pounds; my husband says, "We'll never eat that much" and they're gone before I've taken out my rolling pin. I am coveting that close up.... and imagining!

Jen_from_NJ said...

I am really enjoying fresh NJ strawberries this year. Your ideas (and photos) are all amazing. I can't wait to try strawberries with rhubarb - sounds delicious!

elra said...

Linda, you speak the language of summer ... strawberry, love it. Unfortunately, still haven't tried the rhubarb yet. Look gorgeous Linda!

Sue said...

Drop dead gorgeous pictures! Wonderful recipe too. I wish I had some rhubarb in the house.

Linda said...

Yummmmm...you have made my mouth water! My Farmer's Market opens up tomorrow morning and I will be there to get my Jersey berries before they run out!
Everything looks wonderful...

Peter M said...

I'll take a slice of that strawberry almond tart, thank you very much. Here's to strawberries!

Kevin said...

Look at all of those amazing strawberry and rhubarb dishes! Strawberry and rhubarb is such a great flavour combo!

A Feast for the Eyes said...

I feel so fortunate to live amongst fields of organically grown strawberries. I keep forgetting to make a strawberry rhubarb pie, and now I'll consider it. We eat strawberries a lot, and never tire of them. Great photos, too!

Pat @ Mille Fiori Favoriti said...

I bought strawberries, blueberries and cherries today! I just love this time of the year --berry heaven!

Proud Italian Cook said...

That strawberry tiramisu is my absolute favorite, thank you for reminding me with that gorgeous photo, I'm thinking of making that for Fathers Day now!

Mary said...

I loved every frame of this post. Our strawberry season is in serious jeopardy and I may have to enjoy them vicariously. Everything here looks and sounds wonderful. I hope you are having a great day. Blessings...Mary

Phyllis said...

Strawberry season is my favorite. Grand Marnier sounds fab with the strawberries and rhubarb, thanks for sharing this delicious recipe :)

fromBAtoParis said...

Great post, incredible colors, amazing pics !!!
I love "strawberry time" Aren't strawberries perfection?