Strawberries of course! They are delicious, nutritious and bursting with flavor. They are juicy and sweet eaten fresh from the vine or made it to a refreshing summer dessert. Combining a tender crust made with pecans and oats with freshly glazed ripe strawberries in this Fresh Strawberry Pie, seems the perfect way to enjoy strawberries in season.
- 3/4 cup all-purpose flour
- 1/2 cup quick-cooking oats
- 1/2 cup chopped pecans
- 2 tablespoons sugar
- 1/8 teaspoon salt
- 1/2 cup butter, melted
- 3/4 cup sugar
- 2 tablespoons cornstarch
- 1 cup water
- 2 tablespoons light corn syrup
- 2 tablespoons strawberry gelatin powder
- 1 quart fresh strawberries
- In a large bowl, combine the flour, oats, pecans, sugar and salt; stir in the butter until blended. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 400° for 12-15 minutes or until lightly browned. Cool on a wire rack.
- For filling, combine sugar and cornstarch in a saucepan. Gradually stir in water and corn syrup; bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Cool to room temperature.
- Arrange berries in the crust. Carefully pour gelatin mixture over berries. Refrigerate for 2 hours or until set. Refrigerate leftovers. Yield: 6-8 servings.
But how can we preserve these fresh flavors long after the vine has ceased to bloom? The answer has to be a wonderful Strawberry Rhubarb Jam that can be frozen and is bursting with fresh flavors.
- 2-1/2 cups fresh or frozen strawberries, crushed
- 1-1/2 cups finely diced fresh or frozen rhubarb
- 2-1/2 cups sugar
- 1 can (8 ounces) DOLE® Crushed Pineapple in 100% Pineapple Juice, undrained
- 1 package (3 ounces) strawberry gelatin
- In a large kettle, combine strawberries, rhubarb, sugar and pineapple. Bring to a boil; reduce heat and simmer for 20 minutes. Remove from the heat; stir in gelatin until dissolved. Pour into refrigerator containers, leaving 1/2-in. headspace. Let stand until cooled to room temperature. Top with lids. Refrigerate for 3-4 weeks. Yield: 5-1/2 cups.
This recipe was shared by Deb Kooistra, Kitchener, Ontario who says that her family loves to put this tangy spread on muffins, biscuits and just about anything! The recipe makes a fairly small batch and can be keep in the refrigerator for 3-4 weeks or frozen for up to a year.
Have a relaxing fun filled summer and don’t forget to store up a few of the fresh summer foods for your culinary endeavors during the winter months.