Seeing red

Cooking with Cathie

Cathie CampbellApril 3, 2013 

It's always been hard for me to settle on just one or two fruits as my favorites, but strawberries and rhubarb are right up there at or near the top (Even though technically, I think rhubarb is a vegetable). I love the two flavors when combined in recipes.

My youngest son, even as a kid, used to request a strawberry rhubarb pie instead of a birthday cake. I guess he inherited that from me! His birthday, being in late December, was not the time of year to find stalks of fresh rhubarb in the markets. But frozen works quite well.

If you love strawberries and rhubarb as much as I do, perhaps you will find an intriguing recipe in this week's visit. It may be a bit early to find super sweet, perfectly ripe berries, but again, sometimes there are some pretty good frozen ones available.


Strawberry rhubarb dessert

  • 3 cups sliced fresh or frozen rhubarb
  • 2 cups sliced fresh strawberries
  • 1 1/2 cups sugar, divided
  • 3 tablespoons quick-cooking tapioca
  • 2 teaspoons lemon juice
  • 2 tablespoons plus 1/4 cup butter, softened, divided
  • 1 egg
  • 1 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • Heavy whipping cream, optional
  1. Preheat oven to 350. In a large bowl, combine the rhubarb, strawberries, 1 cup sugar, tapioca and lemon juice. Pour into a greased 8-inch square baking dish. Dot with 2 tablespoons butter.
  2. In a large bowl, cream the remaining butter and sugar. Beat in egg. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Spoon over fruit mixture. Bake in preheated oven 40 to 45 minutes or until a toothpick inserted near the center comes out clean. Serve warm with cream if desired (Can use whipped cream if you like). Makes 9 servings.

Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.


Strawberry rhubarb muffins

  • 2 3/4 cups flour
  • 1 1/3 cups packed brown sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 egg
  • 1 cup buttermilk
  • 1/2 cup canola oil
  • 2 teaspoons vanilla
  • 1 cup chopped fresh strawberries
  • 3/4 cup diced fresh or frozen rhubarb

Topping:

  • 1/2 cup chopped pecans
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon cinnamon
  • 1 tablespoon cold butter
  1. Preheat oven to 400. In a large bowl, combine the first six ingredients. In another bowl, whisk the egg, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in strawberries and rhubarb. Fill greased or paper-lined muffin cups two-thirds full.
  2. In a small bowl, combine the pecans, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
  3. Bake in preheated oven 20 to 25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Makes 1 1/2 dozen.

Strawberry rhubarb cobbler

I love this old-fashioned treat.

  • 1 1/3 cups sugar
  • 1/3 cup flour
  • 4 cups diced fresh or or sliced frozen rhubarb (1/2 -inch pieces)
  • 2 cups halved, fresh strawberries
  • 2 tablespoons butter, cubed

Crust:

  • 2 cups flour
  • 1/2 teaspoon salt
  • 2/3 cup vegetable oil
  • 1/3 cup warm water
  • 1 tablespoon milk
  • 1 tablespoon sugar
  • Vanilla ice cream, optional
  1. In a bowl, combine the sugar and 1/3 cup flour; stir in rhubarb and strawberries. Transfer to a greased 11-by-7-inch baking dish. Dot with butter.
  2. For crust, combine the flour and salt; add oil and water. Stir with a fork until mixture forms a ball. Roll out between two pieces of waxed paper to an 11-by-7-inch rectangle.
  3. Discard top sheet of waxed paper. Invert dough over filling and gently peel off waxed paper. Brush dough with milk; sprinkle with sugar.
  4. Bake in preheated oven 40 to 50 minutes or until golden brown. Serve with ice cream, if desired. Makes 6 to 8 servings.

Strawberry rhubarb crepes

If you want, you can purchase ready-made crepes if you don't want to make your own. I find them to be a bit flimsy, however.

For crepes:

  • 2 eggs
  • 1 cup milk
  • 1 tablespoon butter, melted
  • 1/2 cup flour
  • 1/8 teaspoon salt
  • Dash nutmeg
  • Dash cinnamon

For filling:

  • 3/4 cup sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon cinnamon
  • Dash nutmeg
  • 1 cup orange juice
  • 2 tablespoons grated orange peel
  • 1 1/2 teaspoons lemon juice
  • 3 cups chopped fresh rhubarb
  • 3 cups halved fresh strawberries
  • Whipped cream
  1. In a small bowl, beat the eggs, milk and butter. Combine the flour, salt, nutmeg and cinnamon; add to egg mixture. Cover and refrigerate for 30 minutes.
  2. Meanwhile, in a large saucepan, combine the sugar, cornstarch, cinnamon and nutmeg. Add the orange juice, orange peel and lemon juice; stir in rhubarb and strawberries. Bring to a boil. Reduce heat; simmer, uncovered, for 15 to 20 minutes or until rhubarb is tender, stirring occasionally. Set aside.
  3. Heat a lightly greased 8-inch nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15 to 20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. Stack cooled crepes with waxed paper or paper towels in between.
  4. To serve, spoon 1/4 cup filling over each crepe; roll up. Top with whipped cream. Makes about 1 dozen.

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