Strawberry too way

There is possibly nothing better than a fresh, local, strawberry. Local strawberries are a good exmple of why local produce is always better than out of season, wherever in the world grown, "food". Most strawberries grown today, that are meant for shipment elsewhere (i.e. Big Y or any other supermarket), have been bred to have a longer shelf life so they can grow them in California and ship them across the globe without them spoiling. Now we can eat strawberries year round instead of just June and July. While this sounds like a nice idea, it has it draw backs. My biggest complaint, aside from all the obvious environmental problems that come with cross country shipping, is the texture. A fresh, local, native strawberry that has never been refidgerated is so soft, sweet yet tart and melts in your mouth. It simply can't be beat.

The problem with these local berries is how to consume them all before they turn to mush. Not that I mind eating a quart a day unadorned but sometimes you need to do something with them.

Two ideas...

Strawberry-Rhubarb Crisp

Filling:

2 lbs rhubarb, sliced about 1/2 inch thick

1 cup sugar (this depends on how sweet those berries are, adjust as needed, may need more)

1 lb strawberries, quartered

3 tbsp cornstrach

2 tsp fresh lemon juice

1 tsp vanilla

Topping:

4 oz unsalted butter, slightly softened

1 1/2 cup brown sugar

1 1/2 cup all-purpose flour

1 1/4 cup quick cook oats

3 tbsp grapeseed oil (or vegetable, canola, etc, just not olive oil)

2 tsp cinnamon

1 tsp salt

Preheat the oven to 375 degrees.

Toss the sliced rhubarb with 3/4 of the sugar and the strawberries with the other 1/4 cup. Let the berries macerate for about 10 minutes. Combine the berries and rhubard and mix with the cornstarch, lemon juice and vanilla. Stir to combine. Put in a 9x13 baking pan.

For the topping combine all the ingredients and using either a pastry cutter or your fingers mix until it looks like large crumbs. Cover the filling evenly, not being shy with all the topping. (it looks like a lot but it won't be too much) Bake for about 1 hour or until well browned. Let cool for 20 minutes before eating. Serve with fresh whipped cream. Feel free to eat this for dessert or maybe the next morning with some coffee. Oh man. Did I just say that.

Strawberry Ice Cream

1 1⁄2 cups whole milk

2 eggs

2 egg yolks

1/2 cup plus 1⁄4 cup sugar

1 1⁄4 cup heavy cream

1 pint fresh strawberries, hulled and thinly sliced

Juice of 1⁄2 lemon

Place milk in the top of a double boiler and bring just to a simmer, about 170 degrees, over gently boiling water over medium heat. Meanwhile, whisk together eggs, egg yolks, and 1/2 cup sugar in a mixing bowl. Lightly whisk 1/4 cup of the hot milk into egg mixture, then whisk egg mixture into remaining milk in top of double boiler. Cook slowly, stirring constantly with a wooden spoon, until mixture is thick enough to coat back of a spoon (170 degrees again). Transfer mixture to a mixing bowl; stir in heavy cream; refrigerate until cold. Preferably overnight, it will be worth the wait.

Combine strawberries, 1/4 cup sugar, and lemon juice in a mixing bowl. Cover and refrigerate for 2 hours. Mash strawberries really well for a smoother texture or less for a chunkier ice cream, then stir into cream base and pour into an ice cream maker. Process according to manufacturer's directions.Happy eating!