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Strawberry Rhubarb Recipes

Yesterday we visited our local Farmer's Market. Luckily, there is one on Saturday and one on Wednesday. Because we have lots of strawberries ripening up in the garden but no rhubarb, we bought some fresh for Strawberry Rhubarb recipes.

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Here are some recipes we've found.

Strawberry Rhubarb Salad

Source: Taste of Home Country Cooking, 1996

Yield: 8 servings

  • 4 cups diced rhubarb
  • 1 1/2 cups water
  • 1/2 cup sugar
  • 2 packages strawberry gelatin powder
  • 1 cup orange juice
  • 1 Tbsp. grated orange rind
  • 2 cups sliced strawberries

Combine rhubarb, water and sugar, cook until tender. Pour hot rhubarb mix over gelatin and stir until completely dissolved. Add orange juice and orange rind. Chill until syrupy; fold in strawberries. Pour into a 1 - quart mold and chill until set. Garnish with whole strawberries with hulls if desired.

Strawberry Rhubarb Leather

  • 1 cup rhubarb
  • 1/4 cup water
  • 2 cups strawberries sliced
  • 1/2 cup sugar

Combine finely chopped rhubarb and water. Simmer over medium heat for about 5 minutes. Add strawberries and sugar. Simmer another 5 minutes. Puree mixture until smooth in a blender or food processor. Dehydrate in a dehydrator or in oven.*

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To dry in an oven just set temp at lowest possible setting --about 140 degrees F. Dry until fruit feels leather like, yet pliable. This would probably best be done on parchment paper to prevent sticking. Remove the leather while it is still warm and roll it up.

Strawberry Rhubarb Shortcake

Sauce

  • 8-10 stalks rhubarb, trimmed and cut into 1-inch lengths (throw away the
  • poisonous leaves)
  • 4 cups strawberries, hulled and sliced in half
  • Sugar to taste
  • Zest and juice of one orange
  • Zest of one lemon

Combine all the ingredients in a heavy saucepan. Bring to a boil over medium heat, stirring occasionally. Once boiling reduce the heat and simmer until the rhubarb is tender.

Makes 8 cups

Shortcake

Use your favorite shortcake recipe

Cut the shortcake in half on a plate, pour some sauce on the biscuit, cover with the top biscuit, more on more sauce, and top with whipped cream or ice cream!

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