Strawberry Rhubarb Compote
- ½ Cup water
- 5 cups chopped fresh rhubarb
- 2 to 4 Tbls. Sugar
- 2 cups fresh strawberries
- 1/8 tsp. ground ginger
In a medium saucepan, bring water to a boil. Add rhubarb and sugar. Cook 5-10 minutes or until rhubarb is tender, stirring occasionally. Remove from heat; stir in strawberries and ginger. Serve warm or cold.
Strawberry Bread
- 5 tbls. Plus 1 tsp. unsalted butter, softened plus more for pan.
- 1 pint strawberries, rinsed, hulled and mashed
- 1 ¾ Cups flour
- 1 tsp. baking soda
- ½ tsp. ground cinnamon
- ¼ tsp salt
- 1 cup sugar
- 2 large eggs
Preheat oven to 350. Butter a 8 X 4” loaf pan, In a small saucepan, bring strawberries to a boil over medium heat. Cook, stirring 1 minute. Set aside.
In medium bowl, whisk together flour, baking soda, cinnamon, baking powder, and salt; set aside. With an electric mixer, cream butter, sugar, and eggs in a mixing bowl until light and fluffy. Add flour mixture alternate with 1/3 cup water, beginning and ending with flour. Fold in reserved strawberries.
Scrape batter into prepared pan, smoothing top. Bake until a toothpick inserted in center comes out clean, about 1 hour (tent with foil after 45 minutes if top is getting too dark). Cool in pan 10 minutes. Run a knife around edges, invert onto a rack. Cool.
Strawberry Rhubarb Crisp
Crisp Topping
- ¾ cup flour
- ¾ cup sugar
- 1 tsp. nutmeg
- Dash salt
- 6 tbsp. Butter, softened
- ¾ cup rolled oats
Filling
- 2 pint strawberries
- 3 cups rhubarb slices 1/3
- 2/3 cup sugar
- 1 tbsp. Cornstarch
Crisp topping: in large bowl mix all ingredients except butter and oats to mix thoroughly. With pastry blender, cut in butter until mixture resembles coarse crumbs. Mix in oats; set aside.
Filling: In another bowl mix 4 cups of the strawberries (reserving remaining strawberries), the rhubarb, sugar and cornstarch to blend well. Spoon into shallow 2 quart baking dish. Cover evenly with topping.
Heat oven to 400. Bake for about 40 minutes until filling is bubbly and topping is lightly browned. Cool slightly. Serve warm and top with reserved strawberries.
Strawberry Conserve
- 2 pounds strawberries, halved or quartered, cleaned and hulled
- 2 pounds sugar
- 1 lemon, juiced
- Place alternate layers of strawberries with the sugar into a non metallic bowl; add the lemon juice cover and leave to stand overnight.
- Next day, transfer the fruit and sugar to a pan, bring slowly to the boil and simmer for 5 minutes. Pour back into the bowl, cover and leave again for another day.
- Finally, transfer to a preserving pan, bring to the boil and simmer until setting point is reached—this takes about 10 minutes. Remove from the heat and leave to cool a little until the conserve JUST starts to set, this takes about 15 minutes. Stir once more to distribute the fruit evenly and pour into prepared hot sterilized jars and cover immediately.
- Makes about 3 pounds of conserve.