Strawberries & Rhubarb
There’s a lot to love about summer, and we're especially keen on the arrival of vibrant, seasonal fruit (Laurel can make disturbingly quick work of a big bowl of summer strawberries.) Today, Sara Cabot shares some good facts about strawberries and rhubarb, as well as her recipe for English Rhubarb Crumble:
Hurray – strawberries are here! OK, they’re from California and look like they’ve been given steroids, but they remind us of the smaller, sweeter local strawberries that will follow soon.
Here are some facts about strawberries:
Strawberries are most delicious and healthful served fresh with cream, ice cream, or that impossibly yummy creamy Greek yogurt with a drizzle of honey or maple syrup. A piece of pound cake or shortcake on the side completes this delicious summer picture.
Rhubarb is botanically a vegetable but classified as a fruit because that is how it is normally eaten. This long pink or red colored fruit is in season in May and June.
Here are some facts about rhubarb:
My favorite way to enjoy rhubarb is stewed (with either ginger or cinnamon which brings out the natural flavor of the fruit), and topped with a crumble that counteracts rhubarb’s acidity. The following is my recipe for rhubarb crumble. Add a few strawberries if you wish!
Click here for this article in printable PDF format, including Sara's recipe for English Rhubarb Crumble.