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Strawberries meet rhubarb

The North Okanagan is bursting with fresh, local strawberries
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Strawberries not only appeal to us for their wonderful aroma, taste and bright red colour, but also for their nutritional value.

They contain many antioxidant qualities and vitamins. In fact, one cup of fresh strawberries will give 140 per cent of our daily allowance of vitamin C. Strawberries are packed with flavonoids which help keep bad (LDL) cholesterol from oxidizing and damaging artery walls. Another plus for adding strawberries to our diets is that they contain ellagic acid, which binds cancer-causing chemicals, making them inactive.

Strawberry season has arrived in our area and besides enjoying them right out of the garden, there’s also the opportunity to enjoy the sweet and sour combination of strawberries with rhubarb.

Rhubarb Strawberry Dessert

1 cup flour

1 cup brown sugar

1/2 cup butter, melted

3/4 cup quick oats

1 tsp. cinnamon

2 cups sliced rhubarb

2 cups sliced strawberries

1 cup sugar

1/2 cup water

2 tbsp. cornstarch

1 tsp. vanilla

Mix first five ingredients until until they form fine crumbles. Spread half of it in a pan and arrange rhubarb and strawberries over top of it. Mix sugar, water, cornstarch and vanilla and cook until thickened, then pour over rhubarb/strawberry mixture. Spread remaining crumbs over the top and bake at 350 F for 1 hour. Cool and serve with whipped cream.

Strawberry/Rhubarb Revel Dessert

18 graham crackers, crushed

1/2 cup melted butter

1 tbsp. sugar.

Filling:

1 cup white sugar

4-1/2 tbsp. cornstarch

3 cups rhubarb, sliced

1/3 cup water

3 cups fresh strawberries, sliced

1 (3 oz) pkg. strawberry gelatin

Third Layer:

1 (10 oz) carton whipped topping mix

1-1/2 cups minature marshmallows

Topping:

1 pkg. instant lemon pudding mix

2 cups milk

Crust: Mix crushed graham crackers, melted butter and sugar together; press all but 2 tbsp. into a 9 x 13-inch or 10x14-inch pan. Bake at 325 F for 10 minutes or until browned. Place the reserved 2 tbsp. in a pie tin and bake until browned (watch carefully — do not burn).

Filling: Combine sugar, cornstarch, rhubarb and water in a saucepan; boil until thickened. Add dry gelatin, stirring well to mix and dissolve, then add strawberries. Mix well and let cool completely. When cool, spoon over the crust.

Third Layer: Mix whipped topping with marshmallows; spoon over filling layer.

Topping: Prepare instant lemon pudding according to package directions, using the 2 cups milk as directed. Let set until firm, not runny. Spread on top of dessert. Sprinkle with reserved crumbs. Refrigerate for 8 hours or overnight.

Note: This great-tasting dessert freezes well. It makes a big batch and is sure to be a hit at potlucks and picnics this summer.