In honor of yesterday’s strawberry-rhubarb pie day, here’s a deliciously easy way to enjoy the flavors. Strawberry-Rhubarb streusel!

What is streusel? Streusel is similar to a crumble except that is has oats.

This recipe is so simple – you chop, stir and bake!! And enjoy!

Here’s how you do it:

Spray a baking pan with oil. I used a loaf pan because I couldn’t find my 8X8 baking dish. Either works, you just need to cook the deeper one a little longer and keep an eye on the topping.

Preheat the oven to 350 degrees.

Wash the strawberries and remove the hull. Cut them into thirds. Clean the rhubarb ^[1], removing the dried out ends. Cut into 1/2 to 3/4 inch sliced.

Add 2 Tablespoons of flour and granulated sugar to the fruit.

Mix well.

Next make the topping.

First toast the pecans. Place them in a dry, hot, heavy skillet and shake. You will smell the fragrant nuttiness as they toast. Remove them from the heat and allow to cool.

When the are cool enough to handle, coarsely chop them.

In a medium bowl, mix all the topping ingredients until they are mixed well.

Spread it evenly over the top of the fruit.

Bake in a preheated oven for 35 to 45 minutes. The top will be browned

and the bottom will be bubbling.

Allow it to cool for about 30 minutes. This will give it a chance to set up and keep it from burning your mouth!

Top with ice cream, whipping cream or both!! Sprinkle with some toasted ground nutmeg or cinnamon and enjoy!

© Copyright 2022 The Lazy Gastronome

Here are some things that are perfect to use for this recipe!

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I love rhubarb jam on vanilla ice cream. There is just something about it that signals warmer weather and outdoor adventures ahead. I planted some this year, but it wasn’t big enough for harvest. A trip to farmer’s market was in order!

I wish I would have bought more. I barely had enough for a jar of just rhubarb and a jar of strawberry rhubarb jam ^[6]. I’m hoping to find more soon to make a big batch!! Properly canned and all – but that’s another post.

Here’s How to Do it:

Start by cleaning all the fruit. Wash it with warm water and set on clean, dry towels ^[7] to dry.

Cut the ends off the rhubarb making sure all the green is gone (The leaves of rhubarb are poisonous). Slice it like you would celery and set aside.

Place the sugar and water into a medium sized sauce pan. Turn the heat to high and stir.

Add the rhubarb and bring to a boil.

Once the mixture has come to a rolling boil, let it boil for about 3 minutes, then reduce the heat to low.

Let it simmer for about an hour, stirring frequently. The viscosity needs to be thick and spreadable. It will tighten up a little when it cools

Pour the jam in a pint jar or two half pint jars and put the lid on. You can eat it now and then refrigerate the rest for later! It should last in the refrigerator for about a month.

© Copyright 2021 The Lazy Gastronome

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!

My favorite berry farm opened for the season on Saturday! I was so excited. Time for freezing and jam making! I got some hood strawberries and one I’ve never tried before – Sweet Ann. If you’ve never tried one I recommend it. It truly is sweet – and juice and delicious!

I also took a trip to the farmer’s market. And I found rhubarb. The rest of my day is now planned.

I froze some of the strawberries and ate even more. Made a pitcher of strawberry lemonade (from scratch) and used the rest in some jam.

This recipe is for a very small batch of jam – but I’m on a quest for more rhubarb to make a BIG batch! I used half the rhubarb for this recipe and the other half for some straight rhubarb jam ^[10].

Lets start with, what is jam? How is it different from jelly or preserves? Here is an explanation of the three:

Jelly is made from strained fruit, leaving primarily juice. Pectin is added to form a gelatinous viscosity.

Jam is not strained. There are chunks of the fruit still in the spread. If the seeds are very small, the seeds are left in as well. Pectin is not necessary.

Preserves are just that. The large chunks or whole fruit that has been mixed with sugar. This is mixed with jam to form a spreadable texture, but still have large bits of fruit in it.

We are making jam here.

Here’s How to Do it:

Start by cleaning all the fruit. Wash it with warm water and set on clean, dry towels ^[7] to dry.

Cut the ends off the rhubarb making sure all the green is gone (The leaves of rhubarb are poisonous). Slice it like you would celery and set aside.

Cut the strawberries into thick slices. Save for later.

Place the sugar and water into a medium sized sauce pan. Turn the heat to high and stir.

Add the rhubarb and bring to a boil.

Once the mixture has come to a rolling boil, let it boil for about 3 minutes, then reduce the heat to low.

Let it simmer for 10 minutes, then add the strawberries.

Continue to simmer on low, stirring frequently, for about an hour. The texture will be thick. As it cools, it will become a little firmer.

Place in a pint jar or two half pint jars and put the lid on. You can eat it now and then refrigerate the rest for later! It should last in the refrigerator for about a month.

© Copyright 2021 The Lazy Gastronome

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!

Mother’s day is almost here. Everyone is planning something special for mom. The citrus juices make a bright tasting dressing for this light salad that will compliment any meal you serve!

What you need:

Dressing

• 1 teaspoon honey
• Juice of:
  •  1 lemon
  • 1 lime
  • ½ orange
• ½ cup of olive oil
• 1 Tablespoon minced red onion
• 1 egg
• ¼ teaspoon sea salt

Salad

• 4 cups of butter lettuce
• 6 radishes
• Red onion
• ¼ cup brie or cambozola cheese
• Croutons – store bought or homemade

How to Do it:

Place all the ingredients for the dressing into a blender and process until it begins to emulsify. It will be much thinner than most vinaigrettes.

Place the lettuce in four bowl. Slice the radishes thin and add to the salad.

Cut the red onion into thin slices, then quarter them.

Add to the salad.

Spread the cheese evenly over all four bowls.

Top with croutons and spoon over the dressing.

Makes four servings.

© Copyright 2018 The Lazy Gastronome

 

Below are some of the items we used to create this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Your support is greatly appreciated!

I went to the farmer’s market last weekend and found some rhubarb! I thought it was finished for the season, but lucky for me Spring had a late start. My mom used to make rhubarb and we’d eat it over vanilla ice cream. I love the stuff!

Here is a great recipe for muffins that freeze great. Pull them out as you want them, microwave, add a little butter (or strawberry jam) and go! They are delicious. 

What you need:

• 2 cup water
• 4-5 cups fresh rhubarb
• 1 ¾ cups sugar
• 2 ½ cups flour
• ½ teaspoon salt
• 1 cup milk
• 1 large egg
• ¼ cup melted butter
• 1 Tablespoon Baking Powder
• ¼ cup chopped pecans

How to Do it:

Place the rhubarb and water into a sauce pan and bring to a boil. Stir in 1 cup of the sugar and boil for about 5 minutes. Reduce the heat to low and simmer for about 20 to 30 minutes – until the rhubarb is soft and the water is reduced.

Strain the water out (but do not discard).

Bring the remaining liquid to a boil and

reduce to half – about 1 to 2 Tablespoons.

Preheat the oven to 350°.

In a large mixing bowl add the flour, ½ cup of the sugar, salt and baking powder. Mix together. Beat the egg with the milk and pour into the dry mixture. Add the butter and mix gently. Stir in the rhubarb and the rhubarb syrup.

Fill 12 muffin tins up half way. Top evenly with the remaining sugar and the chopped pecans.

Bake for 20 – 25 minutes, or until a toothpick inserted in the top comes out clean.

Makes 12 muffins – to eat now or freeze for later!

© Copyright 2018 The Lazy Gastronome

Here are some of the items we used to create this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!