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We’ve had recipes for strawberries and rhubarb in previous columns and today I’m going to combine both of them in each recipe. I hope there are strawberries available at the berry patches or in your garden, but if not, you can buy them in the grocery store of course. Rhubarb? If you don’t grow it, perhaps a friend or neighbor will share some with you. I was asked if I had recipes using them other than in desserts, salads or jam and jellies. I’m sorry but I don’t.

STRAWBERRY-RHUBARB SALAD
4 c. rhubarb cut in 1/2-inch pieces
1 c. sugar
2/3 c. water
2-3 oz. packages strawberry flavored gelatin
1/2 c. each, cold water and 7-Up (lemon lime soda or ginger ale may be used)    

Put first three ingredients in a medium saucepan. Bring to a boil; lower heat and simmer, covered, for 10 minutes or until tender, watching to make sure it doesn’t bubble over. Remove from heat. Stir in gelatin until dissolved. Add water and 7-Up; chill until partially set. Stir in nuts. Turn into a lightly oiled six cup ring bold or a pretty glass bowl.
Refrigerate four to six hours. Unmold onto a lettuce-lined serving plate if you are using a mold. Garnish with un-hulled berries if you wish. Makes 8-10 servings.

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STRAWBERRY, RHUBARB, PINEAPPLE JAM
2-1/2 c. crushed strawberries
1-1/2 c. finely diced rhubarb
2-1/2 c. sugar
1-8 oz. can crushed pineapple, un-drained
1-3 oz. package strawberry-flavored gelatin

In a large kettle, combine first four ingredients. Bring to a boil, reduce heat and simmer 20 minutes. Remove from heat; stir in gelatin until dissolved. Ladle into hot jars, leaving 1/2 inch head space. Top with lids. Makes five and one-half cups.

The next dessert has a lot of ingredients as you’ve noticed. You might want to read it again as I had to.

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STRAWBERRY-RHUBARB CRISP
4 c. mashed strawberries (Don’t mash them until they are mushy)
3 c. rhubarb, cut in 1/2 inch pieces
2 T. lemon juice
1 c. sugar
1/3 c. corn starch
2 c. flour
1 c. sugar
1 t. each, baking powder and baking soda
1/2 t. salt
1 c. butter or margarine
1-1/2 c. buttermilk
2 large eggs, lightly beaten
1 t. vanilla
1/4 c. butter or margarine, melted
3/4 c. each, flour and sugar
whipped cream, whipped topping

Combine rhubarb, strawberries and lemon juice in a large saucepan. Bring to a boil; lower heat and simmer five minutes, covered, watching so it doesn’t bubble over. In a small bowl, combine sugar and cornstarch; gradually stir into strawberry mixture. Bring to a boil, stirring constantly; boil one minute. Remove from heat. In a medium bowl, combine flour, sugar, baking soda, baking powder and salt. Cut in butter with a pastry blender until mixture is crumbly. Add buttermilk, eggs and vanilla; stir with a fork just until dry ingredients moistened.
Spread half the batter into a greased 9x13 inch baking pan. Spoon strawberry mixture evenly over batter. Drop remaining batter by tablespoonfuls over filling. In a small bowl, combine melted butter, flour and sugar; sprinkle mixture over batter. Bake at 350 degrees for 45 minutes. Cool on wire rack. Cut into square or spoon out each serving into a sauce dish. Top with a dollop of whipped cream. Makes 12 servings.

Once again, I put all the ingredients in the order given, stretching across half of my counter. This dessert sounds complicated but it’s worth all of the time spent measuring and getting it all together.

Thought for the Day: When there’s a long row to hoe, remember; God is still in charge of the garden.

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