Tag Archives: strawberry recipes

Strawberry Rhubarb Crostata

There are so many things to look forward to in early spring and perhaps one of my great food pleasures is rhubarb. Rhubarb although often thought as a fruit is really a vegetable. We see rhubarb here in the northeast for such a brief period that once I see it in a store I grab what I can and make a series of dishes sweet and savory. This weekend is the beginning of a little rhubarb festival by the bay. The star of this festival is this delicious strawberry rhubarb crostata. A very crispy pie crust with a juicy filling of sweet strawberries and slightly sour rhubarb. It’s fantastic. I love the tangy taste of rhubarb! If I have enough rhubarb I often opt to use just rhubarb alone in the filling and add a little more sugar to balance it out. I’m in love with  the bright vibrant color of the filling. This is definitely a perfect early spring treat!

From by the bay wishing you delicious rhubarb food memories!

Maryann

Strawberry Rhubarb Crostata

Serves 4

Ingredients for Dough

  • 8 tablespoons chilled unsalted butter ( one stick)
  • 1cup , plus 3 tablespoons all purpose flour
  • 2 teaspoons lemon zest
  • 1/2 teaspoon fine sea salt
  • 3 to 4 tablespoons cold water

Ingredients for filling

  • 2 cups rhubarb  (stalks only) cut into 1/2 inch pieces and hulled and sliced strawberries combined (50/50)
  • 1 tablespoon cornstarch
  • 3 tablespoons sugar
  • 1/2 teaspoon vanilla extract

To assemble

  • 1 egg
  • 1 tablespoon heavy cream
  • Coarse sugar

Directions

To make dough cube the butter.  In a small bowl combine sea salt and water. Place both the butter and salt water in the freezer for 10 minutes. In a food processor add the flour and lemon zest. Pulse twice. Add the cold butter and pulse 3 to 4 times to incorporate pieces of butter into the flour. Slowly add some water until the dough is a crumb like texture. You may not need all of the water. Place dough onto plastic wrap and fold wrap over to close and push dough together to combine. Flatten into a disk covered with the plastic wrap and let sit in the refrigerator for at least one hour. Meanwhile, make the filling by combining all ingredients in a bowl. Preheat over to 375 degrees F.  Take a piece of parchment paper and place the dough in the center cover with the plastic sheet and use a rolling pin to roll out and fold turn parchment sheet  90 degrees and repeat another 3 times. Roll out the dough on the parchment on the bottom again with plastic wrap over the top of the dough into a round approximately 1/8 inch thick. Spoon the filling in the center of the round leaving a 1 inch border all around. Fold the edges over the filling partially covering around the border. Place parchment with pie carefully onto a baking sheet and place in the refrigerator to chill for 15 minutes. In a small bowl whisk together the egg and cream to make the wash. Remove from the refrigerator and brush the egg wash on the edges of the pie. Sprinkle with coarse sugar and place into oven. Bake for 40 to 45 minutes until the crust is brown and the fruit is bubbling. Remove from oven and let cool 10 minutes. Slide carefully onto a serving platter. Serve warm or at room temperature.

Buttermilk Pudding with Strawberry Rhubarb Compote

A sure way to welcome the bounty of spring is using the early rhubarb and strawberries in a delicious compote flavored with rich vanilla. This compote is the perfect topping for breakfast on top of pancakes, french toast or Greek yogurt or use the compote to complete desserts such as cake , ice cream or pudding.  I find the best match to this compote is this old fashion buttermilk pudding. The buttermilk pudding is slightly tart, creamy, smooth and rich. It’s the perfect balance to the tart and sweet compote.  You can also enjoy this pudding on its own or just topped with fresh berries.

From by the bay, wishing you creamy buttermilk food memories!

Maryann

 

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Buttermilk Pudding with Strawberry Rhubarb Compote

Serves 4 to 6

Serve the buttermilk pudding and top with the Strawberry Rhubarb Compote.  Recipes follow.

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Buttermilk Pudding

Ingredients
1 1/4-ounce envelope unflavored gelatin

1 cup heavy cream

2/3 cup sugar

2 cups buttermilk

1 teaspoon vanilla extract

canola oil for the ramekins
Directions
Combine the gelatin with 1/4 cup water in a small bowl or measuring cup and let stand for 3 minutes. In a small saucepan, over medium heat, combine 1/2 cup of the cream and the sugar. Cook, stirring, until the sugar has dissolved. Remove from heat and whisk in the gelatin.
In a large bowl, combine the buttermilk, vanilla, and the remaining cream. Stir in the warm cream mixture.
Lightly oil six 6-ounce ramekins. Divide the mixture evenly among the ramekins. Refrigerate, covered, 3 hours or overnight. To serve, run a knife around the edge of each ramekin and invert onto plates.
Darienne Sutton
August 2007 in Real Simple

Strawberry Rhubarb Compote

 Ingredients

1 ¼ cups juice and/or water
½ cup  sugar
1/4 cup  agave nectar
1-pounds rhubarb, trimmed and cut into 1/4 –inch wide pieces
1 pound (450 g) strawberries, hulled and quartered
1 teaspoon vanilla and optional 1 teaspoon framboise

Directions
In a large, nonreactive saucepan, heat the water, juice, ginger, sugar, and agave. When all the sugar is dissolved and the syrup is simmering, add the rhubarb and let the rhubarb cook in the simmering syrup until it’s just softened, which may take as little as 5 minutes, depending on the rhubarb. Add the strawberries and  simmer another five minutes. Remove from heat and add the vanilla and  the framboise, if using. Cool and refrigerate until ready to use. Serve warm or room temperature.

 

 

 

Ricotta Strawberry Muffins

 

 

 

 

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My grandparents farm had lots of fresh strawberries to pick. The strawberries would rarely last long enough to bake . I would say the same holds true today. But if you do find yourself with some berries this is the perfect morning treat.  A moist muffin that is not too sweet. It’s the perfect start to a nice relaxing weekend morning!

From by the bay , wishing you berry food memories!

Maryann

Ricotta Strawberry Muffins
Makes 12 muffins

Ingredients

  • 1 1/2 cups all purpose flour
  • 1/4 cup white sugar, plus extra tablespoon to sprinkle on top of muffins
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon lemon zest
  • 4 tablespoons melted butter
  • 3/4 cup fresh ricotta cheese
  • 1/4 cup buttermilk
  • 2 eggs
  • 3/4 cup fresh strawberries, hulled and chopped

Directions
Preheat oven to 400 F. Take a 12 muffin pan and line with paper baking cups. Put tin to the side. In a bowl combine flour, 1/4 cup sugar, salt, baking powder, baking soda and lemon zest. Add melted butter, ricotta cheese and stir. Add the eggs to the buttermilk , mix and pour into the flour mixture and combine. Add strawberries, mix and then fill each muffin liner about 3/4 filled. sprinkle tops of muffins with remaining sugar. Place tin on baking sheet and bake on the center rack for 20 to 25 minutes until cake tester comes out clean. Cool 5 minutes then remove muffins to wire rack to cool. Serve warm or room temperature.

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Arugula, Strawberry and Ricotta Salata Salad with Balsamic Dressing

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Arugula, Strawberry and Ricotta Salata Salad with Balsamic Dressing

Serves 4

 

Dressing:

  • ¼ cup balsamic vinegar
  • 1/2 cup olive oil
  • 1 tablespoon prepared mustard
  • 1 teaspoon fine sea salt
  • ½ teaspoon fresh ground black pepper

 

Directions for dressing:

Take a clean jar with lid, place all dressing ingredients into jar and shake well. Put to side.

 

 

Salad:

  • 6 cups arugula
  • 4 ounces ricotta salata, grated using large hole
  • 4 ounces sliced fresh strawberries
  • 2 tablespoons toasted sliced almonds

 

Directions for toasted almonds :

Use a small dry fry pan heat and add the almonds stirring until they are golden brown. Remove from heat and let cool.

 

Directions to assemble salad:

To a bowl add the arugula and then half of the following ingredients: ricotta, strawberries and almonds. Shake jar with dressing and add to bowl. Combine gently and divide between four plates. Top with remaining ricotta, strawberries and almonds on top of each plate.

Rhubarb Strawberry Crumble with Vanilla Custard Sauce

a strawberry rhubarb crumble 014

 

Rhubarb Strawberry Crumble with Vanilla Custard Sauce

Serves 4-6

 

Filling

3 cups rhubarb, cut into ½ inch pieces

2 cups fresh strawberries

2 tablespoons Grand Marnier

½ cup fine sugar

1 tablespoon cornstarch

1/8 teaspoon kosher salt

 

Topping

½ cup light brown sugar

½ cup flour

½ cup quick cooking oats

½ cup unsalted butter, chilled

1 vanilla pod, add just the seeds

¼ cup ground almonds

 

Preheat oven to 350F. Grease a 9 x13 pan. In a bowl add the rhubarb, strawberries and Grand Marnier , let sit ten minutes. Then add the sugar , cornstarch and salt. Mix and pour into the greased pan. In a medium bowl ,mix together the brown sugar, flour and oats. Cut butter into mixture with pastry blender until crumbs are pea size. Spread across the fruit mixture. Bake in oven for 45 minutes or until rhubarb is tender. Serve with ice cream , whipped cream or vanilla custard sauce.

 

Vanilla Custard Sauce

Makes 1 cup

¾ cup whole milk

¼ cup fine sugar

2 egg yolks

1 teaspoon vanilla

 

Whisk yolks in a bowl until blended. In a medium sauce pan bring milk and sugar to a boil without stirring. Remove from heat and whisk slowly into the bowl with the egg yolks. Return the mixture back into the saucepan and cook over moderate heat, stirring constantly until the sauce thickens. Sauce is thick enough when it coats the back of a wooden spoon. Pour the sauce through a sieve into a bowl and place the bowl into another large bowl with ice and cold water. Stir in vanilla and whisk occasionally until custard is cool. Once cooled , cover the custard with wax paper to prevent a skin from forming. Chill in the refrigerator for at least 4 hrs. before serving with Rhubarb Raspberry Crumble.