Receta Strawberry-rhubarb Dessert Topping
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Strawberry-rhubarb Dessert Topping
It's the beginning of Strawberrypalloza at the Haggis and the Herring. Yesterday, we went strawberry picking at Whittamore Farms, and it was a bumper crop. We were placed at a remote end of the field where, apparently, nobody has ever picked strawberries before. We weren't even there for 30 minutes before we had a giant bucket full of beautiful strawberries!
With a trip to the farmer's market, we also picked up some rhubarb and other goodies before heading home. Meredith spent the rest of the day making three different strawberry-based recipes and prepping a fourth for the next day... and that didn't stop her from taking a few work-related calls in between. The first recipe, a dessert topping, turned out so very, very tasty. The original recipe called for far more sugar and red food coloring. Neither were necessary for these excellent results.
Strawberry-rhubarb Dessert Topping
- 4 cups rhubarb, chopped
- 10 oz fresh strawberries, chopped
- 1/2 cup water
- 1/4 cup quick-cooking tapioca
- 3/4 cup sugar
In a large microwave-safe dish (e.g., Corning), combine the rhubarb, strawberries, water and tapioca and let stand for five minutes.
Cover and microwave on high for six minutes. Stir and cook for an additional four minutes or until the rhubarb is soft.
Stir in the sugar, recover and microwave for an additional two minutes.
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