Every Sweet Needs a Little Tart

my favorite dessert for summer

The local strawberry season is over but you can still find them in the grocery store. When you find them on sale it’s a good time to make pie. The one taste combination that still speaks of hot summer days and playing in the sand is strawberries combined with rhubarb.

I love the tartness of rhubarb. It such a good counterpoint to the sweetness of strawberries. Lately, I’ve seen rhubarb combined with other fruits as well. I haven’t taken the time to try those combinations yet because strawberry with rhubarb just seems like the perfect blending of opposites.

I found this treasured recipe in Mom’s files. The filling is just right, plenty of tartness to cut the sweetness of the berries, and just enough sweetness to offset the tart of the rhubarb. I don’t remember mom making pie though. I remember it being made into cobbler. That’s my favorite, because I like my mom’s biscuit recipe better than I like pie crust. Just follow the strawberry rhubarb pie instructions for the filling. Pour it into a 9 x 13 baking dish and top with the baking powder biscuit recipe. I follow the baking instructions for the biscuits and my cobbler is done when the biscuits are done cooking. Top with a scoop of good vanilla ice cream or whipped cream and enjoy!

Memorial Day Weekend

Summer time treats

Every year this weekend signals the beginning of summer for most of us. One of the things I remember most about summer was picking strawberries on my grandmother’s strawberry farm. It was hot, dirty work, but when you’re a kid, you take it for granted that you’re going to be hot and dirty in the summer. That’s part of the fun, mom didn’t always get so mad when you showed up at the door filthy and sweaty.

While you’re picking strawberries you get a wonderful bonus of eating some of them while you’re picking. On a farm that you know doesn’t use pesticides, let me tell you, strawberries fresh from the field, warm from the sun, that you just brushed the dirt off, were wonderful.

We always came home with strawberries, that’s how grandma paid us. We got the strawberries that weren’t picture perfect enough for her customers, but they tasted just as good. One of the things mom¬†would make is strawberry shortcake. So easy and a wonderful fresh dessert for summer eating.

First you have to make the Baking Powder Biscuits. One thing I have found when making the biscuits, cutting in the shortening is super simple when you use your kitchen mixer. Add your shortening when it’s called for and set your mixer fairly low, it will mix it wonderfully. If you don’t have a larger mixer you can use a pastry cutter, or do it the way I did it when I was young. I used two butter knives, one in each hand, and cut through the shortening in the dry ingredients repeatedly until I got it mixed properly.

No real measurements for the strawberry part, but when I make it I use 2 to 3 cups of sliced berries, 1 or 2 tablespoons of sugar depending on the sweetness of your berries, and a little lemon zest and juice if you’d like. I’ve even used just a touch of balsamic vinegar. Put your berries, sugar, and lemon in a saucepan and heat until nice and bubbly. Split a biscuit in half and spoon berries over the top. Add a little whipped cream and serve. So good.