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 .

http://www.huffingtonpost.com/2014/06/09/strawberry-rhubarb-recipe_n_5460160.html

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

Directions:

• 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.

Ingredients:

• 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)

Directions:

• 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.