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Scrumptious strawberries
Strawberry & Rhubarb Crumble Roughly-chopped fruit with a dash of ginger wine and a crunchy bar crumble topping! This pudding is a great way to have something warming that still tastes like summer. Ingredients: 500g rhubarb; 100ml water; 100 grams golden caster sugar; 1 tbsp Stones ginger wine; 250g strawberries; 75g butter; 175g self-raising flour; 1/2 tsp ground ginger; 60g Demerera sugar; 1 Crunchie bar, crushed. Serves 6. Method: 1. Preheat your oven to 180˚c. 2. Trim and cut the rhubarb and place half of it in a saucepan with the golden caster sugar, the water and the ginger wine and simmer gently until syrupy. 3. Halve the strawberries then place all the fruit and rhubarb syrup into a baking dish. 4. To make the crumble, put the butter and flour into a bowl and rub with your fingers until it resembles breadcrumbs. Stir in the sugar, ginger and the crushed Crunchie bar and sprinkle generously over the fruit. 5. Bake for 30 minutes until golden and bubbling.
Strawberry & Chocolate Fondue This strawberry chocolate fondue is a fun and easy chocolate dessert experience, where everyone gets to dip their strawberry in the lovely chocolate. Ingredients: 400g strawberries; 200g dark chocolate (or a mix of dark & milk if you prefer); 150g double cream; 100ml milk; a splash of liqueur (amaretto or cointreau is delicious), to taste (optional). Serves 6. Method: 1. Thread 2 or 3 of the berries onto skewers or
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cocktail sticks and arrange on a plate. 2. Add all the fondue ingredients to a heatproof glass bowl and set over a pan of barely simmering water, making sure the base of the bowl doesn’t touch the water. Allow the chocolate to melt very gently into the cream and milk, stirring frequently until you have a smooth creamy sauce. 3. Transfer the warm sauce to a fondue pot set over a low flame and serve immediately with the strawberries to dip in. If you don’t have a fondue pot, then leaving the bowl over a pan of warm water will help keep it liquid and dippable for longer.
Easy Strawberry Ice cream Making delicious homemade ice-cream doesn't have to be difficult thanks to this easy strawberry icecream that takes just 20 minutes to prepare and involves no whisking mid-freeze. Ingredients: 500ml good quality custard; 400ml double cream, lightly whipped; 1 vanilla pod, split; 500g strawberries; 4tsp caster sugar; mint leaves to garnish. Serves 8. Method: 1. In a bowl, fold together the custard, the whipped cream and the vanilla seeds scrapped from the pod. 2. Take 400g of strawberries, and blitz together with the sugar. Stir into the custard mix. Chop the rest of the strawberries, and add to the mix, folding through. 3. Line a 1 litre loaf tin with cling film and pour the mixture in. Freeze for a minimum of four hours. When ready to serve, take out of the freezer 10 minutes before you want to eat, and serve with some more fresh strawberries and a sprig of mint.
Recipes reproduced with kind permission from: www.berryworld.com.
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