It's strawberry season here so I took Avy Gravy and The Dude to pick a few baskets on Friday morning...and then the race begins, you need to use the berries within 2-3 days at the most. So we grabbed 12 stalks of fresh rhubarb and picked 2 giant baskets, who doesn't love a good challenge?
First up was Strawberry Almond Gelato...I'm not very one dimensional so plain old strawberry wasn't going to cut it. I adapted a recipe I like from Triple Scoop Desserts. My ice cream maker is always in the freezer for when the need arises so I was ready to go right away.
STRAWBERRY ALMOND GELATO
What you need:
2 lbs of fresh strawberries pureed
3/4 cup of sugar (1 cup if the berries aren't sweet enough)
1/4 teaspoon orange zest
1 1/2 cups whole milk
1 1/2 cups cream
1/2 teaspoon almond extract
1/2 teaspoon Amaretto
1 cup chopped strawberries
1/4 cup whole almonds
Simmer sugar, zest and pureed strawberries
in pot over medium heat until reduced by half. Push puree though a
sieve to remove the seeds add the amaretto and place in fridge until
completely cool. Toast the almonds in a saute pan on medium heat until the kitchen smells slightly nutty. Cool and roughly chop.
Mix the extract, cream and milk together
in a large bowl. Whisk in the cooled strawberry puree. Mixture will not
look homogenous right away, keep whisking, it will. Place in your ice
cream maker for 25-30 minutes or until frozen, just before turning off
your machine mix in the chopped strawberries and toasted almonds. Place
in a freezer proof container and freeze for at least an hour. Let sit for a few minutes before serving so it will soften and be easy to scoop.
Next up...I needed to use that fresh rhubarb I was tempted to buy at the farm as I paid for the strawberry adventure. My mom used to make us the most fabulous tart Strawberry Rhubarb pie when we were kids so I was inspired to make something in the same arena. I found the recipe on Cupcakes for Breakfast and it was almost exactly what I needed so I made one or two adjustments.
STRAWBERRY RHUBARB CRUMBLE
What you need:
3 cups chopped fresh rhubarb
2lbs. chopped fresh strawberries
6 tablespoons cornstarch
2 teaspoons baking powder
3/4 cup sugar plus 1 cup for filling
2 sticks of butter melted
1/2 teaspoon salt
1/4 cup of fresh orange juice
*makes two, because you will really want two
Mix the flour, baking powder, salt, 3/4 cup sugar, salt and melted butter together in a bowl, place in the refrigerator to cool. Chop your rhubarb and berries and place in a bowl; mix in the orange juice, sugar and cornstarch. Divide the berry mixture between two 9" tart pans. Crumble the cold crumb topping mixture on top and bake at 375 degrees for 40-45 minutes with pans on a sheet tray. Enjoy!
Now if you are really on your game, like I fortunately was this weekend, make both and enjoy them together. My husband said it was like music to his mouth...whatever that means, but cooking for him is like cooking for a NY Times food critic so I'll take that as a compliment.