One of the participant of the South Arm Older Adults Cooking Club requested for some rhubarb recipes.
Michelle shared this Strawberry-Rhubarb Crisp Bars which can be prepared all in a pan.
- 1 cup rolled oats
- 3/4 cup plus 2 tablespoons flour
- 1/2 cup light brown sugar
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, melted
- 1 teaspoon cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon sugar, divided
- 1 cup small diced rhubarb
- 1 cup small diced strawberries
Source: Smitten Kitchen.com
Yield: 16 small bars or 8 large ones
June is strawberry season. Michelle shared a dessert made with strawberry just in time for the season.
This Strawberries with Orange Ricotta Cream is a breeze to make and is a great way to serve up summer berries.
- 1 cup of strawberries provides 150% of your Vitamin C.
- 1 cup contains 3 grams of fiber
- contains potassium and folate important for bone density
- may protect against cancers
REMEMBER: always wash your berries well.
- 1/2 cup part-skim ricotta cheese
- 1/2 cup low fat vanilla yogurt
- 1 tablespoon sugar
- 1/2 teaspoon grated orange rind
- 1/2 teaspoon vanilla extract
- 2 cups quartered strawberries
Source: from Cooking Light
Makes 4+ servings
Due to the cooler and wet weather this Spring, the strawberries season is delayed this year. The usual season for u pick is middle June but this year, it only starts end of June.
We brought our visiting friend and family to the Bob Featherstone Farm on No. 4 Road, South of Steveston Hwy to pick some strawberries. This time, the u-pick strawberry farm is located further south than the one we went in earlier years. You can check out our earlier post for other u-pick farms and recipes using strawberries.
The first thing I noticed was the price for u-pick had gone way up. It used to be $1 per pound. Continue reading
Colleen prepared a Strawberry Rhubarb Cobbler for dessert at the last South Arm Seniors’ Kitchen.
Rhubarb is in season in spring. We served the Strawberry Rhubarb Cobbler with whipped cream for a little indulgence.
Frank will be celebrating his 90th birthday in June 11th. Since this was the last kitchen, we celebrated his birthday in advance. Somehow, I managed to schedule this post to be released on his birthday. We used the Strawberry Rhubarb Cobbler as a substitution to birthday cake. We wished Frank many more birthdays to come.
- 4 1/2 cups chopped rhubarb
- 1 1/2 cups strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon orange zest
- 2 tablespoons granulated sugar
- 1 cup flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup butter
- 1/4 cup milk
- 1 large egg, lightly beaten
- 1/2 teaspoon vanilla extract
Source: via Colleen
Yield 6 servings
Minoo served the Pasta with Tomato Paste and Peas with a side dish of salad. Minoo got some extra spinach from the South Arm Community Garden managed by the seniors. The freshly picked organic spinach was ultra sweet.
This Spinach and Strawberry Salad is sweet and appetizing.
- 1 (10 to 12-ounce) package of baby spinach, washed and dried.
- 1/3 cup sliced almonds, toasted
- 8 strawberries, hulled and quartered
- 1 cucumber, peeled and finely diced
- 1/2 lemon, juiced
- 2 tablespoons balsamic vinegar
- 1/3 cup sugar
- 1 tablespoon vegetable oil or extra virgin olive oil
- 1 teaspoon poppy seeds
Prep time: 20 minutes; Serve 4
Jorge served the Basil Cornmeal Muffins with a tangy sauce using fruits and vegetables that are in season. It was the season of strawberry and rhubarb.
The Strawberry and Rhubarb Sauce is very appetizing. It can be served warm or cold. The basil in the muffin goes well with strawberry.
- 1 cup diced strawberries
- 1 stick of rhubarb, diced
- 1/3 cup granulated sugar
- 3 tablespoons lemon juice
Source: Jorge Viduenez
Prep time: 10 minutes; Cook time: 10 minutes; Serves 12
Besides the Beef Tacos with Salsa and Guacamole, Blanca also prepared a dessert for the South Arm Community Kitchen. It is called Fresas and Platanos con Crema which translated to Strawberry and Banana in Cream.
Strawberry and Banana Cream is so simple to prepare and yet it’s so delicious. This is a great item for potluck.
- strawberries, cut into quarters
- few bananas, sliced
- chopped pecans
- condensed milk (you may substitute half with yogurt if you do not want it too sweet)
Just combine all ingredients in a large bowl and toss to mix well. Love the sweetness of the fresh fruits and the crunchiness from the pecans.
It’s strawberry season. Ben brought home a 4 lb pack one day after work as he found a good deal at the groceries store, $4.98 for 4 lbs. Ben usually does not do groceries shopping. It just happened that he was looking for some stationery in the Real Canadian Superstore and saw the good deal.
With so much strawberries, I quickly check my pantry and found a pack of Dr. Oetker Jam Express Gelling Powder which I bought a couple of months ago. I wanted to make some blueberries jam but do not get down to do it. So, this is just great for making strawberry jam.
I like Dr. Oetker Jam Express Gelling Powder for it’s simplicity to use and no additional sugar is required. You can use it to make jam from various fruit like raspberry, blueberry, blackberry and other fruits or blends. If you use defrosted frozen fruit, include the juice which will enhance the flavour and recipe only requires 1 3/4 cup of chopped defrosted frozen fruit.
Nothing beats some freshly home-made strawberry jam on a toast.
- 3 cups fresh chopped strawberries, about 400g/1 lb
- 1 package of 200g Dr. Oetker Jam Express
- Two 250ml washed, rinsed and dried jam jars with sealing lids
Minoo demonstrated a dessert made with phyllo dough in the South Arm Community Kitchen. It was an eye opener for some of the members of the South Arm Community Kitchen as they have never use a phyllo dough before. The dessert Minoo made is called Phyllo Cup.
The Phyllo Cup can be filled with various fillings. Minoo choosed to fill the Phyllo Cup with honey filling with berries. Other alternatives are lemon cheesecake filling and espresso coconut macadamia filings.
The Phyllo Cup is very crunchy and light. You really need a plate to eat this Phyllo Cup as the crumbs keep falling off the Phyllo Cup when you bite into it and you can hear the crunch every bite.
- 8 sheets frozen Phyllo dough, thawed
- 4 teaspoons sugar
- butter & milk to brush on the dough or you may just use Pam spray
- 3 oz softened cream cheese
- 2 to 3 tablespoons honey
- 1/2 cup whipping cream
- one teaspoon vanilla extract
- fresh strawberries or other berries
Karen showed us how to make this beautiful Strawberry Freezer Jam. Summer is the time where we get all the delicious, nutritious and antioxidant laden berries and what better than preserving them in freezer jam for enjoyment all year round.
The Freezer Jam can be refrigerated for up to 3 weeks or freeze for up to 8 months.
This is a no-cook freezer jam using light pectin crystals. The freezer jam pectin requires less than half the sugar used in freezer spreads made with regular pectins.
- 8 cups (2L) strawberries (about 2 lbs), hulled
- 1 box (49g) light pectin crystals
- 3 1/4 cups (800ml) granulated sugar
Do not use overripen strawberries for making freezer jam. This is due to the need for the acidity in the strawberries to react with the sugar and pectin to form the jam.
Click on the link below for the instructions.