(6/2021) Nothing quite says "June" like sun-ripened strawberries and red stalks of rhubarb. This fruit and vegetable pairing makes the perfect combination of sweet and tart that not only produces a delicious pie, but can also be used together in many other creative ways.

Strawberries are the first fruit to ripen in our area, typically being ready around the beginning of June. They can be grown perennially for five or six years, but most farmers plant them as an annual crop. While strawberries have been eaten for thousands of years, they were not cultivated until the 1300s in Europe. Our strawberries today are the result of a cross between the Virginia strawberry (Fragaria virginiana) and a Chilean strawberry (Fragaria chiloensis). The Virginia strawberry attracted the interest of early European settles due to its hardiness. The Chilean strawberry had something the others lacked – size! However, it was difficult to grow in cooler climates. An accidental crossing between the two gave rise to the descendants of all modern strawberries.

Rhubarb is a perennial vegetable native to the central region of Asia. It’s first use was medicinal, going back at least 5, 000 years, when the Chinese used its roots as a laxative. Even when Benjamin Franklin sent this unique plant from London to the Colonies in 1770, its use was for medicine, not food. It was the British who, in the early 1800s, produced varieties that had characteristics amenable for cooking. A British nurseryman is also credited with promoting the combination of rhubarb and strawberries. He grew both on his farm and is said to have brought a recipe for a strawberry rhubarb tart to market with him in the hope of promoting the sale of his rhubarb. Although rhubarb leaves are toxic, the rhubarb stalk (the edible part of the plant) contains vitamin A, potassium, and calcium. It is low in calories and fat, is cholesterol free, and is high in fiber.

Strawberry Rhubarb Pie

Ingredients:

• 1 pastry crust for a 10 in. double pie crust
• 1 ½ cup sugar
• ¼ tsp salt
• ½ tsp grated orange peel
• ¼ cup quick-cooking tapioca
• ¼ tsp ground nutmeg
• ¼ cup fresh orange juice
• 4 cups rhubarb, cut into ½ inch pieces
• 2 cups fresh strawberries, quartered
• 2 Tbs butter, but into small chunks
• 1 Tbs milk
• 1 Tbs sugar

Preparation Directions: Preheat oven to 400E F. Divide the pastry in half; roll out half to a round pie crust about 12 inches in diameter. Place the piecrust in a pie plate. Refrigerate the other half of the pastry until needed. Stir the sugar, salt, orange peel, tapioca, and nutmeg together in a bowl until well blended. Gently stir in the rhubarb, strawberries, and orange juice; pour into the prepared piecrust. Dot the filling with butter pieces. Roll the remaining piecrust out to about 12 inches in diameter and place over the pie filling. Fold the edges of the top and bottom to seal the two crusts together, and then crimp. Brush milk over the top crust of the pie, and then sprinkle with sugar. Cut several vent holes in the top crust. Bake in the preheated oven until the filling is thickened and bubbling and the crust has browned, about 40-50 minutes. Check after 30 minutes baking time; if the crust edges are browning too quickly, cover them with strips of aluminum foil. Cool before serving.

Strawberry Rhubarb Muffins

Ingredients:

• 2 cups all purpose flour (+ 1 tablespoon to coat the berries)
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• ¼ cup unsalted butter, softened
• ¼ cup vegetable oil
• ¾ cup granulated sugar
• 1 large egg
• 1 cup plain yogurt
• ½ tsp almond extract
• ¾ cup chopped rhubarb (about one large piece)
• 1 cup chopped strawberries
• ¼ cup brown sugar (for the top)

Preparation Directions: Preheat oven to 400 degrees F. In the bowl of an electric mixer, cream together the butter, sugar, and oil until smooth. In a separate bowl, combing the first four dry ingredients. Add the egg, yogurt, and almond extract to the sugar mixture and mix well. Slowly add the dry mixture into the wet mixture. Toss the chopped rhubarb and strawberries with 1-tablespoon flour. Add the rhubarb and strawberries to the batter and lightly mix in. Place paper muffin liners in your muffin tins. Use a ¼ cup scoop to fill the liners. Sprinkle a little brown sugar on the top of each muffin. Bake for 12-14 minutes until golden on top.

Rhubarb Sauce

Ingredients:

• 1/3 cup sugar
• ¼ cup water
• 2 ¼ cups sliced fresh or frozen rhubarb
• 1 tsp grated lemon zest
• 1/8 tsp ground nutmeg

Preparation Directions: In a small saucepan, bring sugar and water to a boil. Add rhubarb; cook and stir until rhubarb is tender and mixture is slightly thickened, 5- 10 minutes. Remove from the heat. Stir in lemon zest and nutmeg. Serve warm over ice cream, pound cake, and even pancakes! Refrigerate leftovers.

Strawberry Rhubarb Cheesecake Bars

Ingredients:

• 1 cup all purpose flour
• 1/3 cup packed brown sugar
• Dash kosher salt
• ½ cup cold butter, cubed
• 1/3 cup finely chopped pecans
• Filling:
• 1 package (8 ounces) cream cheese, softened
• ¼ cup sugar
• 2 Tbs 2% milk
• 1 Tbs lemon juice
• ½ tsp vanilla extract
• Dash kosher salt
• 1 large egg, room temperature, lightly beaten

Jam:

• ½ cup sugar
• 2 Tbs cornstarch
• 1 1/3 cups chopped fresh strawberries
• 1 1/3 cups sliced rhubarb
• 1 Tbs lemon juice

Preparation Directions: Preheat over to 350 degrees F. , line an 8-inch square baking pan with parchment, letting the ends extend up the sides. In a small bowl, mix flour, brown sugar and salt; cut in butter until crumbly. Stir in pecans. Press into bottom of prepared pan. Bake until edges just begin to brown, 12-15 minutes. Cool completely on a wire rack. In a large bowl, beat cream cheese and sugar until smooth. Beat in milk, lemon juice, vanilla, and salt. Add egg; beat on low speed until blended. Pour over crust. Bake until filling is set, 15-20 minutes. Cool on a wire rack for 1 hour. For jam, in a small saucepan, mix sugar and cornstarch. Add strawberries, rhubarb, and lemon juice. Bring to a boil. Reduce heat; simmer uncovered until mixture begins to thicken, 6-8 minutes. Cool completely. Spread over filling. Refrigerate until set, 8 hours or overnight. Using parchment, carefully remove cheesecake from baking pan. Cut into bars for serving.

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