Each year when the rhubarb is ready for harvest, we wait for the strawberries. Sure there are some in the supermarket but they have traveled a long way to get here. They are a different kind of berry. They are very big and look like strawberries on the outside but the inside of them is white and they taste like apple. So, we wait. In mid June the Michigan berries arrive.
They are here! It is time to start filling the freezer! Friday, we made 8 pie fillings.
Strawberry Rhubarb Pie
I have a system for making the pies. I line up gallon size freezer bags on the table. Chop up 3 cups of rhubarb and 2 cups of strawberries for each bag.
Then I mix 1 cup sugar, 3 tablespoons tapioca, and 1/4 tsp nutmeg and add to each bag.
Shake the ingredients in the bag to mix them up. Hold the bag upright and roll up like a log and close the bag.
Stack the bags like firewood in the freezer for use all year! When I want pie in the winter I just pull out a bag to thaw and make a crust. Dump the bag contents into the the pie, add top crust, and bake at 375 degrees for about 50 minutes.
Yesterday B made a batch of strawberry jam for the freezer.
Today, strawberry shortcake.
This is a Sally Lunn base with strawberries and whipped cream on top.
Sally Lunn
1/2 cup butter
1/3 sugar
3 eggs
2 cups flour
2 1/4 tsp baking powder
3/4 tsp salt
1 cup milk
Cream the butter and sugar. Add the eggs. Combine dry ingredients. Add the milk and dry mix alternately.
Pour into a greased 9 x 13 inch pan.
Bake at 425 degrees for 20 minutes.
Time for more berries.
