June 22, 2018

Recipe Corner: Strawberry-rhubarb season

By Ginger Isham

Every year, when it’s time to pick strawberries, I am reminded of my days of youth when my mother would make my sister and I get up early in the morning to go picking wild strawberries in the pasture. What a chore this was, as the berries were so close to the ground and so small and usually it was a hot day. My favorite cookbook is “The Best of Country Cooking” by Reiman Publications, as it has many old-time recipes.

Strawberry Sauce Supreme
1 1/2 quarts strawberries, sliced
1/3 cup sugar
1 package frozen raspberries, thawed (10 ounces)
2 tablespoons sugar
2 tablespoons orange liqueur or 2 teaspoons orange rind
1 teaspoon fresh lemon juice
Combine the strawberries and sugar, mix well. Add raspberries, sugar, orange liqueur. Put in frig for at least 4 hours. Serve over ice cream, angel food cake or pound cake.

Rhubarb Torte
1 cup flour
5 tablespoons powdered sugar
pinch of salt
1/2 cup butter
2 eggs
1 1/2 cups sugar
3/4 teaspoon baking powder
3 cups sliced rhubarb (may use frozen)
whipped cream
Mix 3/4 cup flour, powdered sugar and salt. Cut in butter. Pat mixture into a 10×6-inch baking pan. Bake at 375 degrees for 10 minutes. Beat eggs, sugar, rest of flour and baking powder and fold in rhubarb. Spread over baked crust and put back in oven and bake for about 30 minutes. Cool and serve with whipped cream or ice cream.

Rich Strawberry Shortcake
2 cups flour
2 tablespoons sugar
4 teaspoons baking powder
pinch of salt
1/2 cup butter (try 6 tablespoons), softened
1 beaten egg
1/2 cup light cream, milk or half and half
4 cups sweetened, sliced strawberries
whipped cream or ice cream

Combine dry ingredients and cut in the butter. Mix egg and milk and stir into dry ingredients just until mixed. Scoop dough out onto floured surface and pat to 1/2 inch thick and cut out biscuits with a round cutter. Bake at 450 degrees for 8-10 minutes. Can split biscuits and spread with soft butter before adding berries. My granddaughter loves the biscuits (extra ones) warm from the oven with butter and honey.

Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.

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