All posts tagged strawberries

Strawberry Rhubarb Crumble

Published April 11, 2016 by jenmatteson

Over the weekend, we went to my parent’s house to visit our new puppy, Milou. Isn’t she precious?


She’ll be coming to her new home in mid-May, so in the mean time, we’ll keep visiting when we can. The benefit of visiting her is that we get to spend time with my parents. This generally means playing cards and having a few cocktails. Always a great time!


Since we went over for dinner, I wanted to bring a dessert to share. Thankfully, my freezer holds many treasures, two of them being strawberries and rhubarb. We can never seem to go through one of the big tubs from Costco, but the price is basically the same for the larger container as it is at the regular grocery store, so why wouldn’t I buy it from Costco?Because it’s wasteful? Nope. I just freeze the extras so I can use them for times like these.


You can also easily make this in on 8″x 8″ pan if you don’t want to use individual ramekins. My mom absolutely loved these. She had two in one night! While it seems like a large rhubarb to strawberry ratio, the strawberries and sugar make the dessert a perfect balance of sweet and tart.

Strawberry Rhubarb Crumble

Source: Adapted from Food Network
Servings: 4


3/4 slivered almonds, toasted
1 cup all-purpose flour
1/3 cup sugar
1/4 tsp kosher salt
1 stick butter, cold and cubed

6 cups rhubarb, cut into 1/2-inch pieces
1 cup roughly chopped strawberries
1/2 cup sugar
2 tbsp. cornstarch
zest and juice of 1/2 lemon

heavy whipping cream
confectioners’ sugar


1. Preheat oven to 375 degrees.  In a food processor, pulse the almonds until finely ground.  Add flour, sugar and salt.  Pulse until incorporated.  Add butter and pulse until butter is dispersed in walnut-sized pieces throughout.  Set aside.

2. Mix rhubarb, strawberries, sugar, cornstarch, lemon zest and lemon juice in a large bowl.  Evenly divide among 4 4-inch ramekins.  Sprinkle about 2 tbsp. of almond crumble over each and place in oven.  Bake until filling bubbles and the topping is golden brown, about 20 minutes.  Let stand for 5 minutes.

3. In the bowl of a stand mixer, combine heaving whipping cream and confectioners sugar and whisk until light and fluffy, about 2 minutes.  Top each ramekin with a dollop of cream and serve.

Grilled Strawberry Shortcake Kabobs

Published June 20, 2013 by jenmatteson

You probably couldn’t have guessed it from the sweet treats I’ve posted recently, but Nate and I are really trying to eat better.  Even his cupcake hording has subsided; I didn’t even hear one fuss when giving away extra chocolate cupcakes with mint chocolate chip frosting to our parents.  However, I truly do not believe in diets.  I don’t think they work, and I don’t think it’s realistic to restrict your eating for your entire life.  What I do think is possible is being conscious of what you put in your body, everything in moderation, and taste everything, but eat nothing.

Grilled Strawberry Shortcake Kabobs

The purpose behind this dessert was two-fold.  We had both our parents over for Father’s Day, and we wanted to serve a light dessert since we’d be sitting outside, it was hot and we were grilling.  Secondly, because we were grilling dinner, I wanted to do a dessert on the grill, but quick and easy as I didn’t want to spend a lot of time putzing around.  Bobby Flay does it, why can’t I?  I thought of doing grilled strawberry shortcake, and as always, while I think I have a fantastic brainiac idea, alas, someone else has already thought of it.  But the upside to not being the first to think of it is that it’s usually already perfected, so there isn’t a lot of trial and error.

Grilled Strawberry Shortcake Kabobs

This was my dad helping me with the photos.

Grilled Strawberry Shortcake Kabobs

I found this recipe at Sugar Mama, a blog I’ve never visited before.  It was quick, simple and light, just what I was looking for.  The key to this dessert was the sweetened condensed milk.  That adds an extra sweetness to the angel food cake and the strawberries.  Sugar Mama suggests brushing just the angel food cake, but I did both.  And by brush, I mean drizzle, because that light and fluffy cake makes it hard to brush on anything, especially sticky, thick sweetened condensed milk.  Overall, everyone seemed quite impressed and liked the fun idea of the grilled shortcake kabobs.  This would be a great idea for your summer grilling parties, and especially for kids and little paws.  The cake gets a slight crisp on the outside, but stays soft and fluffy on the inside.  The strawberries soften up just a bit, but not so much to be mushy.  Add a dollop of Cool Whip, and you’re good to go!

Strawberry Shortcake Kabobs

Grilled Strawberry Shortcake Kabobs

Source: Adapted from Sugar Mama
Servings: 6-8


1 pint strawberries, stems removed and washed
1/2 store-bought angel food cake (I made mine from a box for a little less and used half)
3 tbsp fat-free sweetened condensed milk
Cool Whip


1. If you are using wooden skewers, soak in water for about 15 minutes.  Heat grill to medium.

2. Cut angel food cake into large pieces, about 1 1/2 inch cubes.  Thread skewers, alternating strawberries and angel food cake cubes.  Place on a large baking sheet.  Drizzle skewers with sweetened condensed milk, flip and drizzle again to get both sides.

3. Place skewers on hot grill, turning every minute or so.  This will depend on how hot your grill is, but once you see the angel food cake begin to brown or get grill marks, it’s time to turn.  Don’t walk away, it goes very quickly.

4. Serve with Cool Whip for dipping.

Frosty Strawberry-and-Cream Milk Shake

Published April 29, 2013 by jenmatteson

If you know me at all, you know I’m a chocolate girl.  But, if dessert doesn’t have chocolate in it, the next best thing is ice cream!  I saw this recipe in the latest issue of Food and Wine and thought I had to try it right away!  On Saturday we were having dinner at Nate’s parents house with his aunt and uncle who were in town for the weekend.  My initial plan was to make these for dessert for this occasion, but then I decided to first try it out on our neighbors, since we had them over for dinner the night before.

Frosty Strawberry-and-Cream Milk Shake

It’s a good thing I tried it first.  I couldn’t tell you the last time I used my blender, but I can tell you its likely been at least 3 years.  I don’t have a lot of use for it since I use my food processor for almost everything.  I used to use it for soup, but then I got an immersion blender (which is fantastic!).  So it’s really just sat in my cupboard, next to all my old unused water bottles and our bubbas.  But finally, it got to see the light of day when I broke it out to make these milk shakes.  I barely had time to pre-make anything for dinner on Friday because I was so busy making grapefruit margaritas and buffalo wing hummus, so I had to whip these up on the spot.  I put all the ice cream in the blender, added the milk, and hit the puree button.  While the blender sure did make a lot of noise, nothing seemed to be happening.  The ice cream wasn’t even moving.  After struggling with it for a few minutes, I finally took the top off, while running, and had to manually press down the ice cream in order to get it blend continually.  I had the same embarrassing experience with the strawberries.

For Saturday, I decided to make the milk shakes beforehand.  I already had my food processor out from the night before, so I threw the strawberries in there for the puree.  After rinsing it out, I decided I’d give the ice cream a try in the food processor.  It worked so much better than the blender, though I had to make about three separate batches.  Oh well.  I’ve come to the conclusion that I need a new blender.  I have my eye on the ninja.  My parents have one and they absolutely love it.  I’ve used it several times at their house and it works like a charm.  Seeing as though I rarely use the blender though, I’m finding it hard to justify the price.  For now, I’ll just pack up the old blender and put it back in the back of the cupboard where it belongs.

Frosty Strawberry-and-Cream Milk Shake

Oh, you wanted to know how the milk shakes taste, not how difficult it was for me to make them?  I suppose that’s the purpose of the blog.  The milk shakes were so yummy.  The ice cream was smooth and silky, the exact consistency of how I like my milk shakes.  Had I had any straws, I would have used them instead of spoons for serving.  The fresh strawberry puree on top really made the shakes pop with flavor and color.  It was a refreshingly sweet treat after dinner!

Frosty Strawberry-and-Cream Milk Shake

Frosty Strawberry-and-Cream Milk Shake

Source: Adapted from Food and Wine
Servings: 4


1 pint vanilla ice cream
1/2 cup whole milk
1 lb strawberries, hulled and quartered
2 tsp finely grated lemon zest


1. In a blender, puree the ice cream and milk until smooth.  Pour into 4 glasses evenly.  Rinse blender.  Add strawberries and lemon zest and puree.  Top with milk shakes with some of the strawberry puree and serve.

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