Ellis Family Farms

We like to celebrate with Strawberries! What can I say?

They are AWESOME!!!

~Christina…strawberries are my favorite!

These little, fuzzy, green gems are growing…slow but sure…

~Christina…

Rhubarb-Strawberry Mousse

This recipe appeared the The Times in an article by Olwen Woodier; it was adapted from Mallards Restaurant at Arrowhead in Rye Brook, N.Y.

1 1/4 pounds Rhubarb, finely diced

1 cup sliced Strawberries

1 cup Sugar

2 Tablespoons Kirsch

1 Tablespoon unflavored Gelatin

2 cups Heavy Cream

Step One: Combine the Rhubarb, Strawberries, and Sugar in a heavy 2-quart saucepan and simmer for 20 minutes, until soft.

Step Two: Pour 2/3 of the fruit mixture into a blender with the Kirsch; puree and set aside.

Step Three: Pour 4 Tablespoons cold water into a small saucepan and sprinkle the gelatin over the top. Allow to soften for 10 minutes. Heat gently until the gelatin has completely dissolved. Stir into the Rhubarb puree.

Step Four: Combine the puree with the remaining cooked Rhubarb mixture.

Step Five: Whip the Heavy Cream until stiff and fold into the Rhubarb mixture. Chill for several hours. Serves 8 to 10.

Now for Christina’s adaptation:

I made this last night after getting the recipe from mom because I wanted something to share with you for the last week of Rhubarb. I enjoyed making it and it tasted awesome. But at the same time I made it work for me.

First, I used a food processor to chop the fruit very fine…allowing it to be cooked extremely fast. I also did not use the liquor…because, well…I don’t drink and I don’t cook with alcohol either.

Like I said, this was a late night after a hard week adventure so I did not necessarily have all of the ingredients. I used Cool Whip instead of heavy whipping cream. It worked just fine.

I also topped it off with a dollop of Cool Whip and some chopped Strawberries. The display that made was beautiful. This recipe would be great for making on Saturday with your super fresh fruit, chill overnight and then have for Father’s Day lunch.

~Christina…who is far from a gourmet chef but loved the taste of this dessert

So I figured that this Red Clover is a pest because it is a weed growing in the strawberry patch. But I have been told that is more like a treasure because it adds…umm I think she said nitrogen…to the soil.

~Christina….who is the marketing girl not necessarily the chemist

She loves lilacs…of which I have plenty…so I filled a mason jar and left them in her office. She said her office smelled like Heaven when she got to work.

When her peonies began to bloom she returned the jar full of them. They were awesome and looked incredible on our diningroom table. Thanks Maritta.

I am curious? Which do you like better? The color or the black and white shot.

~Christina…who adores flowers!

~Christina…who might want prints of this shot

Rhubarb has become so popular the last few years. I order to keep up with the demand Mom planted several thousand new plants…they are growing really well.

~Christina…who totally had to lay on the ground to take these shots

I love how fresh, clean fields look.

~Christina…who is all about the “look”

Took this image a week or so ago…the first picking of my FAVORITE berries!! They really are my favs but they simply must  be Michigan Strawberries in June!

~Christina…lover of fresh strawberries