skip to Main Content
Menu
Strawberries!

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.

This Post Has 19 Comments
  1. 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.

  2. 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!

  3. 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!

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

  5. 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…

  6. 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!

  7. 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

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

Leave a Reply

Your email address will not be published. Required fields are marked *