Winner of the Strawberries Recipe Contest

Posted by Emily Wiley on 07/01, 2011 at 07:21 AM

(1) Dana Ollendyke, State College
Strawberry-Rhubarb Crumble

For the Topping
- 1 1/3 cup flour
- 1 teaspoon baking powder
- 3 tablespoons sugar
- 3 tablespoons Demerara sugar (or turbinado sugar)
- zest of one lemon
- 1/4 pound (1 stick or 4 ounces) unsalted butter, melted

For the Filling:
- 1 1/2 cups rhubarb, chopped into 1-inch pieces
- 1 quart strawberries plus a few extras, hulled, quartered
- juice of one lemon
- 1/2 cup sugar
- 3 to 4 tablespoons cornstarch
- pinch of salt

Heat oven to 375°F. Prepare topping: In a mixing bowl, combine flour, baking powder, sugars, and lemon zest; add the melted butter. Mix until small and large clumps form. Refrigerate until needed.

Prepare filling: Toss rhubarb, strawberries, lemon juice, sugar, cornstarch, and a pinch of salt in a 9-inch deep-dish pie plate.

Remove topping from refrigerator and cover fruit thickly and evenly with topping. Place pie plate on a baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes.

(2) Pallavi Eswara, State College
Strawberry Mint Syrup

- 1 pint strawberries, hulled and halved if the strawberries are large
- 1/2 cup mint leaves, washed and roughly chopped
- 1 cup white grape juice

Cook strawberries in grape juice; add mint leaves and let boil for 1 minute. Thicken by boiling on low heat. Cool and store in refrigerator for 3-5 days. Use on pancakes or ice cream. May also be used for making jelly with appropriate pectin.

(3) Nancy Cord-Baran, State College
Red, White, and Blue Salad

- 1 pint sliced strawberries
- 1 pint blueberries
- sliced bananas with a little lemon juice squeezed over them

Mix together in a bowl. Makes an easy and great snack or dessert; can be doubled.

(4) Anne Trout, State College
Strawberry-Rhubarb Conserve

- 5 cups rhubarb, cut into 1/2-inch pieces
- 2 cups strawberries, sliced
- 4 cups sugar
- 1 package (3 oz) strawberry jello

Combine sugar and fruits; let sit over night in a non-reactive pan.

Boil about 10 minutes. Remove from heat and stir in jello (dry package). It should dissolve completely. Store it in the refrigerator.

(5) Nancy A. Hartley, Belleville
Strawberry Pie

- 1 cup mashed strawberries
- 1 cup sugar
- 3 Tbsp cornstarch
- 1/2 cup water
- 8 oz cream cheese, softened
- pie crust
- additional strawberries, some sliced and some whole
- Cool Whip

Combine all ingredients (except cream cheese); cook over medium heat until clear and thick. Mix softened cream cheese with a bit of sugar; spread onto baked and cooled pie crust. Cover cream cheese with a layer of sliced strawberries. Pour cooled berry mixture over strawberry layer. Top with Cool Whip and garnish with whole strawberries. Keep refrigerated.

Serves: 6-8

(6) Jean Dietrich
Strawberry-Rhubarb Custard Cake

- 1 box yellow cake mix
- 2 cups strawberries
- 2 cups rhubarb
- 1 cup sugar
- 1/2 pint half and half

Prepare cake mix according to directions on the box. Pour into 9x13 inch pan. Sprinkle chopped strawberries and rhubarb on top; sprinkle with sugar. Pour half and half over top. Bake at 350 degrees for about an hour. The fruit and cream make a custard on the bottom. It is a great cake for a summer potluck. 

The winner was chosen using a random number generator. Congratulations, Nancy!

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