There are so many ways to enjoy strawberries, my favorite is right off of the vine. They are so naturally sweet when they’re in season, just give them a quick wash, and you’re good to go. My five year old likes to prepare them herself by cutting off the tops, thinly slicing the strawberries, and then serving them in a nice bowl after dinner.
If you are more adventurous, now is the time to pick up some rhubarb (a summer vegetable often used in pies and muffins) at your local farmer’s market. Both strawberries and rhubarb are high in antioxidants, compounds found only in plant foods that promote good health and help prevent disease.
Try this simple recipe for Strawberry Rhubarb Crunch:
2 cups hulled and quartered strawberries
2 cups chopped rhubarb (use the red stem, toss the leaves)
3/4 cup rolled oats
1/4 cup organic cane sugar
1/2 cup walnuts, chopped
3 tbsp regular olive oil
Preheat oven to 375 degrees. Combine strawberries and rhubarb in a casserole dish. In a separate bowl, combine oats, sugar, walnuts and oil. Sprinkle the oat mixture on the fruit, cover with aluminum foil and bake until golden, about 45 minutes.
If you haven’t yet checked out this month’s featured recipe, strawberry smoothies, click here. I’m hearing from many of you that it’s a hit with the kids!