Strawberry Rhubarb Crumble

The first Friday of the month is reserved for recipes. You can see additional First Friday Food posts here.

The Reason:

Another catch up recipe post, but this one needed to be posted RIGHT AWAY so as not to miss strawberry season.

And you know what else is in season during strawberry season? Rhubarb.

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The Journey:

Well, the journey starts with fresh-off-the-plant strawberries, naturally. Here, Oliver has one to get you started:

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Rhubarb is one of my favorite things. Adding something a little sour in with the sweet just hits all the right tongue spots, you know?

When I was a kid, we had rhubarb growing between the shed and the fence, so we always had a good supply (until we tore down the shed and all the rhubarb died). There are lots of rhubarb recipes in my family, so I kind of thought everybody felt this way about rhubarb. As I get older, I find that many people just don’t know about the glory and majesty of rhubarb, including Sara. I have been working on her for years, but I think this recipe is the one that finally brought her to the dark side.

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Oh, and if you’re new to rhubarb, don’t eat the leaves. I always heard they were poisonous, which is another plus for rhubarb. I like to live dangerously.

(Seriously though, is it poisonous? Because now that I think about it, that sounds like some B.S. that was told to me as a kid to keep me from gnawing the rhubarb raw, like a garden pest, before we could harvest it.)

The Verdict:

Strawberries and rhubarb go together like peanut butter and jelly. Like…like sweet and sour. I mean, literally, like sweet and sour.

The only way this could be better is if you ate it warm, right out of the oven, with a little vanilla ice cream on top…

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The Recipe:

  • 5 cups strawberries, cored and diced
  • 5 cups rhubarb, diced
  • 3/4 cups sugar
  • 1 Tablespoon cornstarch

Topping:

  • 1 cup flour
  • 2/3 cup brown sugar
  • 2/3 cup butter, melted
  • 2/3 cup oats
  • 2/3 cup walnuts, chopped
  • 2/3 teaspoon cinnamon
  • 2 dashes, nutmeg
  1. Preheat oven to 375.
  2. Put cut strawberries and rhubarb into a 9×13 glass pan. Mix in sugar and cornstarch.
  3. In a separate bowl, mix flour, brown sugar, cinnamon, nutmeg, oats, nuts, and butter. Sprinkle on top of fruit.
  4. Bake for 45 minutes. Serve warm, with ice cream.

Balsamic Strawberry Jam

The first Friday of the month is reserved for recipes. You can see additional First Friday Food posts here.

The Reason:

We make a lot of jam. I mean a LOOOOT of jam. Our pantry is stocked with apocalypse-preparation levels of jams, marmalades, curds, chutneys, and compotes. We have an average of about 5 open variety of jams in our fridge at any given time. Short of Frank Smuckers, there are not many people who have more jam on hand than us.

And none of those jams, none of them, are better than balsamic strawberry jam.

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The Journey:

It all starts with the fresh strawberries, of course.

Although Sara does most of the canning, it is something of an “all hands on deck” situation. The kids do seem to honestly enjoy the fact that they get to help make the food (although, it’s possible they are just humoring me). Especially something as delicious as jam.

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Now, I know what you’re thinking: balsamic vinegar in jam? That sounds absolutely disgusting. Why would I want to pollute something as simple and delicious as strawberries and sugar with balsamic vinegar?

I DON’T KNOW.

But you do. Oh, how you do. I’m afraid you’re just going to have to take my word on it. I’m something of an expert, you know.

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The Verdict:

Did I mention that there is no better jam? There is no better jam.

Use it on whatever you use jam on, but also try it drizzled on some vanilla ice cream. Heavenly.

Naturally, no recipe is complete without the secret ingredient: one photobomb.

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The Recipe:

Recipe adapted from Farmish Momma:

  • 8 cups chopped strawberries
  • 3 cups turbinado sugar (white sugar would work too)
  • 5 tbsp balsamic vinegar
  1. Put the strawberries, sugar and balsamic vinegar into a pot and cook on medium high.
  2. Mash the berries a little to get the juice out. Once it is boiling, lower to medium and let cook for about 25-30 minutes until it passes the freezing plate test (drop a little bit on a plate you had in the freezer and if it does not drip and gels up you are done).
  3. Process in whichever way you use to can preserves (might I recommend this excellent canning tutorial). Makes about 5 half-pints.

Strawberry picking; it must be summer!

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