While visiting the Webb City Farmers Market on Saturday, I grabbed some fantastic looking strawberries and a bundle of rhubarb. Raised with a huge rhubarb plant near our shed, and with a father that was in love with it, I've had plenty of rhubarb in all forms, throughout the years. This time, I wanted to marry these two beauties. Strawberries and rhubarb are such a wonderful pairing because of the balance they bring to each other. The sweet, juicy strawberry flesh just calms that bitter, mouth-drying bite of the rhubarb. So, here's a quick recipe I tried out, tonight, and looks to have come out wonderfully! Enjoy!
4 1/2 C rhubarb stalks, cut into a small dice (be sure leaves and ends are all trimmed away; remember, the
leaves are slightly poisonous)
1 1/2 C strawberries, stemmed and sliced
1/2 C sugar
2 Tblsp quick cooking tapioca
1 tsp grated orange peel
2 Tblsp sugar
1 C all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/4 C butter
1/4 C milk
1 egg, slightly beaten
1. In a bowl, combine the rhubarb, strawberries, sugar, tapioca, and orange zest. Let sit and macerate for
30 minutes to an hour.
2. In a medium bowl, combine the sugar, flour, baking powder, and salt. Cut in the butter with a fork or
pastry blender, until it appears like coarse crumbs. Stir in the milk and egg, just until moistened.
3. Pour fruit filling into a 2 quart casserole dish. Drop the batter all around, on top of the filling. Bake in a
350 degree oven for 35 minutes, or until the crust is golden brown.
I recommend serving hot with a healthy scoop of plain vanilla ice cream, alongside!