Healthy Eating: Fresh from the garden – strawberry-rhubarb sauce

I identify that it is pretty much officially summer season. But it feels like “Juneuary” ideal now. I’m even now bundled up. My new back garden would seem to be baffled as properly. Seedlings are slow to take off. I’ve missing a couple of of my tomato crops by now (anybody knit sweaters for tomato vegetation?!) Some seeds which should really just take 10 times to arise are still hiding under the cold blanket of soil. I know that the heat is just close to the corner but since I grew up in the Midwest even the “heat” that we get here is rather moderate (and that’s why I love residing right here!) Enduring a summer in the Midwest will cure you of your woes. My complete backyard garden is new so the cool weather conditions and rain appears to be like a blessing–especially since the new plantings do not have to wrestle to get founded.

Nevertheless I have been choosing rhubarb for months (appreciate to roast it with brown sugar and vanilla) and my new strawberry plants are starting off to deliver delightful berries that are greater than sweet. There is very little better than choosing a strawberry and having it instantly. Just thinking about it delivers up so a lot of recollections of berry picking adventures in the woods of Missouri, the farms in New England and the PNW.

My father’s preferred pie was strawberry rhubarb. My mom would select up the fruit at Soulard’s Current market in St. Louis, Missouri. I loved to go with her and sample no matter what the farmers would reward me. There was constantly a sense of discovery for me when I tagged together with her. The preferences and smells dwell on. I would “help” her make the pie for my father. But to be genuine, I did not like rhubarb growing up–something about the texture was off-placing to me. I usually picked out the strawberries from the pie. A lot of several years ago I employed to sous chef for Laurie Pfalzer of Pastry Craft and she taught me about combining rhubarb with a mixture of sugar and vanilla and roasting until tender (but not mushy). It improved anything for me. I promptly planted rhubarb in my backyard garden and have hardly ever looked again. All those many years back father knew greatest.

Below is a very straightforward but tasty sauce. It’s lovely with yogurt and granola in the morning. It’s divine served over pound cake or shortcake with whipped cream. It is luscious with vanilla ice product as nicely. This sauce it easy to prepare and keeps effectively in the refrigerator. I have made use of fresh and frozen fruit and it turns into a awesome sauce every single time.

Take benefit of the bounty of the farmer’s marketplace or your have berry patch. This sauce is just the beginning of a Pacific Northwest summer time of edible delights.

Strawberry Rhubarb Sauce

Ingredients

1 lb. fresh new or frozen strawberries, stems and white cores removed
2 cups chopped rhubarb, contemporary or frozen
1 orange, zested and juiced (optional)
1/4 cup maple syrup
1 teaspoon freshly grated ginger
1 teaspoon vanilla extract

Instructions
Warmth all ingredients in a medium saucepan over medium-significant warmth. Cook dinner until strawberries and rhubarb start out to release juices and soften, 15 to 20 minutes. Take out the saucepan from warmth and making use of a potato masher or again of a substantial spoon, mash the fruit to produce a smooth sauce though trying to keep some texture. Permit the sauce amazing. Keep in a glass jar with a lid and refrigerate for two weeks.

—  By Deborah Binder

Deborah Binder life in Edmonds with her household. She is “dancing with N.E.D.” (no evidence of ailment) right after remaining identified with ovarian most cancers in 2009. She is a foodie who enjoys to cook from scratch and share her experiments with her relatives and friends. She attended culinary faculty on the East Coast and freelances all over town for community cooks. Her present-day interest in food is mastering to eat for health and fitness and wellness, although at the similar time enjoying the pleasures of the table. As Julia Little one after mentioned, “Everything in moderation including butter.” Deborah can be contacted at[email protected].