‘Tis the season for both fresh local strawberries and rhubarb, so taking advantage of the local, I made my famous (and super easy) crumble bars. They are ready to go quickly and are definitely easier than making strawberry rhubarb *pie* as there you always have to solve the issue of berries being too juicy. Definitely recommend having a go at these!
Afternoon pick-me-up: Roasted Strawberry and Ginger Frozen Yogurt! I’ve never been a huge fan of commercial frozen-yogurt. It always had too much of a tangy flavor, and the low fat nature of it made it become icy pretty quickly. This homemade stuff doesn’t have either of those issues. Of course, I also used full-fat yogurt, which likely helped! 🙂 The ginger adds this touch of brightness and it’s hard to really identify as ginger, but it definitely adds something. And I got to use my ice cream maker to huge success, so might have to try more flavors!
If I haven’t mentioned it before, my father loves (**loves**) struesel cakes aka coffee cakes. So, for Father’s Day, and because I happen to see him around Father’s Day which is actually pretty rare, I made this lovely strawberry rhubarb coffee cake style cake. Have good breakfast then, eh?
So, my attempt at a Strawberry Pie turned out a little juicier than planned but it is ohhhh sooooo goooood. Who knew that balsamic vinegar could be so amazing in pie!
What can you say really … when you have an overload of delicious berries from the Pick Your Own at Russell Orchards, you just have to go crazy. This is amazing, if I do say so myself. You might call it a cheesecake (very lemony!), you might call it a pie. I call it yummy. Topped with red and champagne currants (disclaimer: I got the champagne / pink ones from Whole Foods), jostaberries, strawberries (the very last of the season!), blueberries and raspberries. It’s a time consuming project, but oh so very very good. If you have 24 hours to spare (or at minimum twelve, but half of that is cooling time anyway), give it a go.