Friday, May 8, 2015

A Heavenly Spring Pairing

Rhubarb's tart flavor goes perfectly with the sweetness of strawberries. When cooked together, strawberry and rhubarb meet in the middle, somewhere between soft and sturdy, for a texture that works wonderfully in everything from pies to crisps to crumbles. The combined flavors also make delicious ice creams, Popsicles and cocktails. 
Follow this link to some wonderful strawberry-rhubarb recipes from Huffington Post .
Strawberry Rhubarb Muffins with Streusel Topping 
A sweet crispy topping highlights these tender muffins that are filled with two favorite spring foods rhubarb and strawberries. Add a cup of your favorite coffee or tea, a book to read and you have a recipe for a heavenly day. 
recipe adapted from Chickadee Cottage Tea Room and Restaurant Cookbook  and makes 18.
Muffin Ingredients:
  • 1-1/4 cups brown sugar
  • 2-1/2 cups flour
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. Saigon cinnamon or 2 tsp. regular cinnamon
  • 1/2 cup oil
  • 1 cup buttermilk, room temperature
  • 2 tsp. vanilla
  • 1-1/4 cups diced rhubarb
  • 1-1/4 cups diced strawberries
Streusel Ingredients:
  • 2 TB. cold butter
  • 1/4 cup brown sugar
  • 1/4 cup flour
  • 1/4 cup quick coking dry oats
  • 1 tsp. cinnamon
  • 1/2 chopped nuts
  • Pulse streusel ingredients just until coarse crumbs. 
  • Preheat oven to 400 degrees. 
  • Use a medium size muffin pan and fill with cupcake liners. 
  • In a bowl combine sugar, flour, salt, baking soda, baking powder, cinnamon and set aside.
  • In a mixing bowl combine oil, egg, buttermilk and vanilla. Mix until combined. 
  • Add dry ingredients to wet and stir only until combined. Gently fold in diced strawberries and rhubarb.
  • Fill cupcake lines 3/4 full. Sprinkle with topping and bake for 18 minutes. Cool on a wire rack.     

Ever wondered what is the difference between chutney or a compote? Well wonder no more. Here it is: chutney is made of cooked fruit and vegetables (not just fruit) and contains vinegar. A compote on the other hand, is simply fruit cooked in sugar syrup.

Strawberry-Rhubarb Chutney 
Cook's notes: A wonderful accompaniment to chicken, pork or salmon.
  • 2 cups strawberries, trimmed and halved
  • 1 cup chopped rhubarb
  • 1/2 cup golden raisins
  • 1/4 cup chopped shallot
  • 1 TB. balsamic vinegar, Red Apple, Black Cherry Balsamic Vinegar
  • 2 tsp. honey
  • 1 tsp. grated fresh ginger
  • Pinch crushed red pepper
  • Pinch Chinese five-spice powder or ground cloves (optional)
  • Combine all ingredients in a saucepan. Bring to a simmer over medium heat. 
  • Reduce heat to low, cover and simmer for another 10 minutes or until the rhubarb is tender and the fruit is all broken down and chunky. 

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