Category: fruits

Strawberry Preserves

It’s easy to make your own homemade Strawberry Preserves. With just a few ingredients and a little time, you can create a delicious spread that captures the essence of fresh strawberries. Whether you spread it on toast, place a dollop on top of yogurt, or serve a spoonful on oatmeal or fluffy pancakes, it’s pure heaven…

The post Strawberry Preserves appeared first on Weelicious.

It’s easy to make your own homemade Strawberry Preserves. With just a few ingredients and a little time, you can create a delicious spread that captures the essence of fresh strawberries. Whether you spread it on toast, place a dollop on top of yogurt, or serve a spoonful on oatmeal or fluffy pancakes, it’s pure heaven in every bite.

Strawberry Preserves from weelicious.com

Table of Contents

Why I Love This Recipe

  • Simple Ingredients: I love this strawberry preserves recipe because it’s only three ingredients and uses natural sweetener. With just strawberries, lemon juice, and honey, you can create a spread that’s bursting with fresh strawberry flavor, not loaded with sugar and has no pectin!
  • Naturally Sweetened: I love preserves that taste like pure strawberries with just a touch of added sweetness, so I decided to come up with my own recipe substituting honey for sugar. Making your own preserves allows you to control the sweetness and avoid any unnecessary additives.
  • Versatile Use: It’s perfect on toast (like this American Flag Toast), stirred into yogurt, or even as a topping for ice cream and other desserts. A dollop of fresh strawberry preserves makes everything better!

The Ingredients

  • Strawberries: Fresh, ripe strawberries provide the main flavor and natural sweetness. Look for berries that are bright red and perfectly ripe.
  • Lemon Juice: Adds a touch of acidity to balance the sweetness and enhance the strawberry flavor.
  • Honey: Natural sweetener that add sweetness without the use of refined sugar. You could also use agave nectar.

How to Make Strawberry Preserves

Prepping strawberries for preserve.

Step 1: Begin by washing, stemming, and halving the strawberries.

Pouring ingredients into sauce pan.

Step 2: Place the strawberries, lemon juice, and honey (or agave nectar) in a saucepan or pot.

Strawberry preserves cooking in pot.

Step 3: Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low and let it simmer uncovered for 50-60 minutes or until mixture has thickened. Stir occasionally to prevent sticking and to help break down the strawberries.

Strawberry Preserves in glass jar.

Step 4: Allow the preserves to cool before transferring them to a jar or container with a lid. Store in the refrigerator and enjoy your homemade strawberry preserves!

Tips and Tricks

  • Adjust sweetness: Depending on the sweetness of your strawberries, you may want to adjust the amount of honey or agave nectar. Taste the mixture as it cooks and add more sweetener if needed.
  • Consistency: If you prefer smoother preserves, use a potato masher to break down the strawberries further as they cook. For chunkier preserves, leave the strawberries in larger pieces.
  • Add flavors: For a twist, you could combine a mixture of berries (raspberries, blueberries or blackberries) to make mixed berry preserves.

How to Store Homemade Strawberry Preserves

Store the cooled preserves in an airtight container or jars in the refrigerator for up to two weeks. You can also freeze the preserves for up to 3 months.

FAQs

How can I tell when strawberry preserves are done?

The preserves are done when most of the liquid has evaporated, and the mixture has thickened. It should have a jam-like consistency with little chunks of strawberries remaining.

Can I use frozen strawberries for preserves?

In a pinch, yes, you can use frozen strawberries. Thaw them completely and drain any excess liquid before cooking to ensure the preserves thicken properly.

Knife spreading preserves on a piece of toast.

Serve Preserves with These Recipes

It’s so much fun to make your own strawberry preserves. This homemade strawberry preserves recipe will give you a strawberry preserve that has way less sugar than what you’d buy in the grocery store but is still absolutely delicious. Every morning, we’ve been enjoying these vitamin C-packed, gooey, chunky preserves, and we can’t get enough! If you love this recipe, be sure to leave a comment and rating below. 

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Strawberry Preserves

It is so easy to make strawberry preservers at home, and you control the amount of sweetener that goes into the final product.
Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 1.5 cups
Calories 381kcal
Author Catherine McCord

Equipment

  • Sauce pan
  • mason jar with lid (for storage)

Ingredients

  • 2 pints strawberries (about 5 cups), stemmed and halved
  • juice of 1 lemon
  • 1/4 cup honey or agave nectar

Instructions

  • Begin by washing, stemming, and halving the strawberries.
  • Place the strawberries, lemon juice, and honey (or agave nectar) in a saucepan or pot and bring mixture to a boil over medium heat.
  • Reduce heat to low and simmer uncovered for 50-60 minutes, stirring occasionally until most of the liquid has evaporated (you want the preserves to have little chunks of strawberries).
  • Allow the preserves to cool before transferring them to a jar or container with a lid. Store in the refrigerator.

Notes

Storage: Store the cooled preserves in an airtight container or jars in the refrigerator for up to two weeks. You can also freeze the preserves for up to 3 months.
Adjust sweetness: Depending on the sweetness of your strawberries, you may want to adjust the amount of honey or agave nectar. Taste the mixture as it cooks and add more sweetener if needed.
Consistency: If you prefer smoother preserves, use a potato masher to break down the strawberries further as they cook. For chunkier preserves, leave the strawberries in larger pieces.

Nutrition

Calories: 381kcal | Carbohydrates: 97g | Protein: 5g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 9mg | Potassium: 1028mg | Fiber: 13g | Sugar: 78g | Vitamin A: 78IU | Vitamin C: 384mg | Calcium: 106mg | Iron: 3mg

Photo by Maren Caruso

The post Strawberry Preserves appeared first on Weelicious.

Pear Salad

This easy vegan pear salad tosses sliced pears, nuts, cranberries, and mixed greens in a tangy balsamic vinaigrette—a classic appetizer or side dish you can pair with everyday family dinners or extravagant holiday meals!

This easy vegan pear salad tosses sliced pears, nuts, cranberries, and mixed greens in a tangy balsamic vinaigrette—a classic appetizer or side dish you can pair with everyday family dinners or extravagant holiday meals!

Strawberry Rhubarb Crumble

If you’re on the hunt for a rhubarb recipe that’s easy, delicious and totally kid-friendly, this Strawberry Rhubarb Crumble is perfect for you! It’s the perfect not-too-sweet treat with a crumbly oat topping and the season’s freshest produce. Why You’ll Love This Strawberry Rhubarb Crumble Recipe The Ingredients *For a complete list of ingredients and their measurements see the…

The post Strawberry Rhubarb Crumble appeared first on Weelicious.

If you’re on the hunt for a rhubarb recipe that’s easy, delicious and totally kid-friendly, this Strawberry Rhubarb Crumble is perfect for you! It’s the perfect not-too-sweet treat with a crumbly oat topping and the season’s freshest produce.

Strawberry rhubarb crumble topped with ice cream.

Why You’ll Love This Strawberry Rhubarb Crumble Recipe

  • Easy to Make: There are only a few steps to making this delectable rhubarb dessert. Make the filling, add the crumble on top (no pie crust to fuss with!) and bake. It takes very little time to prepare. The magic happens in the oven!
  • Great Use for Rhubarb: Rhubarb is a fantastic ingredient often underutilized in desserts. Its tartness pairs beautifully with sweet fruits like strawberries, making it ideal for crumbles, pies, and other baked goods. Plus, rhubarb is rich in vitamins and a great source of dietary fiber.
  • Kid-Friendly: This dessert is sweet, slightly tart and has a delicious crumbly topping that kids will love! It’s a great recipe for kids to experience a vegetable they might not have been exposed to yet.
  • Not Too Sweet: Many rhubarb recipes call for a good deal of sugar to offset its mildly tart taste. But in this recipe, when paired with fresh sweet strawberries, the need to use so much sugar disappears, making it the perfect sweet but not-too-sweet dessert. If you want more “sweet but not to sweet desserts” try my Dark Chocolate Cupcakes, Passionfruit Pound Cake Muffins or these Peach & Strawberry Shortcakes!

The Ingredients

Strawberry rhubarb crumble ingredients.
  • Rhubarb: Rhubarb tastes a lot like a green apple in tartness mixed with a very tiny hint of celery that perfectly complements the sweetness of the strawberries.
  • Strawberries: Strawberries are naturally sweet and balance out the tart rhubarb flavor. Plus they add juiciness to the filling as it bakes. 
  • Lemon juice and zest: Lemon juice adds acidity to the strawberry-rhubarb filling helping balance out the flavors while the zest adds brightness and a small burst of citrusy flavor to the topping. 
  • Brown sugar: You don’t need a ton of brown sugar for this recipe, but just a little adds the perfect amount of sweetness to the filling and the crumble topping.
  • All purpose flour: This is the base of the topping, giving structure and texture.
  • Old fashioned oats: This gives more texture to the crumble topping and a subtle nutty flavor. 
  • Baking powder: Helps the topping rise so that it has perfect fluffy texture. 
  • Chilled unsalted butter: Using chilled butter helps the topping be firm yet tender, and chewy, with big chunks. If you use room temperature or melted butter the crumble topping will flatten out and be dense instead of light, fluffy and crumbly.

*For a complete list of ingredients and their measurements see the recipe card below*

Variations and Substitutions

  • Gluten-Free Substitute: Replace the all-purpose flour in the crumble topping with a gluten-free flour to make this recipe suitable for those with gluten sensitivities.
  • Mixed Berries: You could use a combination of blueberries, raspberries, and blackberries instead of strawberries in the filling and make a delicious mixed berry rhubarb crumble.

How to Make Strawberry Rhubarb Crumble

Strawberry rhubarb filling in mixing bowl.

Step 1: Prepare the filling by combining strawberries, rhubarb, lemon juice and brown sugar in a bowl. Stir until all the ingredients are coated.

Strawberry Rhubarb crumble topping in mixing bowl.

Step 2: Place the first 5 crumble topping ingredients into a bowl and combine. Add the cold butter to the dry ingredients and crumble with your hands to form small pea-size clumps.

Unbaked strawberry rhubarb crumble in pie dish.

Step 3: Place filling in an oil sprayed 9-inch pie dish or an 8×8 baking dish. Crumble the topping on top of the filling, place dish on a foil lined baking sheet and bake for 40-45 minutes until golden.

Tips for This Recipe

  • Let it Cool: Allow the rhubarb crumble to cool slightly before serving. This helps the filling set and makes the crumble easier to serve. Serve warm with vanilla ice cream or whipped cream for an irresistible dessert.
  • Cold Butter: Use cold butter cut into small pieces or grated. This helps create a crumbly texture. You can use your fingers to incorporate the butter into the dry ingredients until it forms pea-sized pieces.

Storage and Freezing Instructions

To Store: Allow strawberry rhubarb crumble to cool completely then store in an airtight container in the refrigerator for up to 3 days.

To Freeze: Allow the crumble to cool completely then wrap tightly and freeze for up to 3 months. When ready to enjoy, thaw in the fridge overnight and reheat at 375°F for 20-25 minutes or until warmed through and the topping is crisp.

FAQs

Can I use frozen fruit for strawberry rhubarb crumble?

I suggest using fresh rhubarb and strawberries for the best flavor. Frozen can work in a pinch, but fresh fruit gives the crumble a superior texture. If you do use frozen rhubarb and strawberries, just make sure to thaw and drain them well to prevent excess moisture from affecting the crumble’s texture.

What can I serve with strawberry rhubarb crumble?

This crumble is delicious on its own, but you can make it ever better with a scoop of vanilla ice cream, a dollop of whipped cream, or even a drizzle of custard on top.

Can I freeze strawberry rhubarb crumble?

Yes, you can freeze this crumble either before or after baking. Wrap it tightly to keep out air and store it in the freezer for up to 3 months. When you’re ready to enjoy it, thaw it in the refrigerator overnight. If it’s unbaked, bake as directed. If it’s already baked, reheat for 20-25 minutes until warm and crispy.

Strawberry rhubarb crumble in pie dish with two servings in bowls topped with ice cream.

More Summertime Desserts

This Strawberry Rhubarb Crumble is the best summer dessert ever. It’s perfect for a summer picnic, family dinner, or just because you have some rhubarb to use up!

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Strawberry Rhubarb Crumble

This Strawberry Rhubarb Crumble recipe is a perfect balance of sweet and tart flavors, topped with a crispy, buttery crumble. Easy to make and ideal for any occasion!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6
Calories 327kcal
Author Catherine McCord

Equipment

  • 9 Inch Pie Dish (or 8×8 inch baking dish)

Ingredients

For the Crumble Topping

For the Filling:

  • 1 cup chopped rhubarb (about 2 stalks)
  • 2 cups hulled and quartered strawberries
  • 1 tablespoon lemon juice
  • 1/4 cup brown sugar

Instructions

  • Preheat oven to 375° F.
  • Place the first 5 crumble topping ingredients into a bowl and combine.
  • Add the cold butter to the dry ingredients and crumble with your hands to form small pea-size clumps.
  • To prepare the filling, toss all the filling ingredients in a bowl until coated then place in an oil sprayed 9-inch pie dish or an 8×8 baking dish.
  • Crumble the topping on top of the filling, place dish on a foil lined baking sheet and bake for 40-45 minutes until golden.
  • Cool and serve on its own or topped with vanilla ice cream or whipped cream.

Notes

  • Let it Cool: Allow the rhubarb crumble to cool slightly before serving. This helps the filling set and makes the crumble easier to serve. Serve warm with vanilla ice cream or whipped cream for an irresistible dessert.
  • Use Cold Butter: Use cold butter cut into small pieces or grated. This helps create a crumbly texture. You can use your fingers to incorporate the butter into the dry ingredients until it forms pea-sized pieces.
  • To Store: Allow strawberry rhubarb crumble to cool completely then store in an airtight container in the refrigerator for up to 3 days.
  • To Freeze: Allow crumble to cool completely then wrap tightly and freeze for up to 3 months. To reheat, thaw in the fridge overnight and reheat at 375°F for 20-25 minutes or until warmed through and the topping is crisp.

Nutrition

Calories: 327kcal | Carbohydrates: 43g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 45mg | Potassium: 211mg | Fiber: 3g | Sugar: 21g | Vitamin A: 500IU | Vitamin C: 31mg | Calcium: 72mg | Iron: 2mg

The post Strawberry Rhubarb Crumble appeared first on Weelicious.

Rhubarb Almond Bars

…

Last summer, I built a trio of large, self-watering cedar planters to start a deck garden. Our home is blessed with a large deck and, since the main living space overlooks the deck, I wanted to give it a little more life. Although we have plenty of yard space for a garden, we also have many critters (and deer) visiting frequently so it made more sense to elevate the garden to keep the plants safe from late night nibblers.

Each planter is 2 ft. by 6 ft., which leaves plenty of room for experimentation.

My interest in gardening is relatively new, but this hobby has quickly turned me into an enthusiastic plant lady. After killing every houseplant I attempted to grow up for many years, I was astonished when my black thumb seemingly turned green after moving into our house.

Apparently the trick for a green thumb is simply having large southeast facing windows—who knew?

Unfortunately, the first attempt at gardening in the outdoor planters was not very successful. In my eagerness to grow my own vegetables, I overplanted the space and didn’t do enough research on how to individually care for each plant. In addition, because the planters are self-watering (through a process of diffusion and soil osmosis), the plants with deep root systems ended up with root rot by midsummer.

By summer’s end, the only “successful” plants were the bell peppers (which grew only one picture perfect pepper each), the green beans, and the herb garden. Everything else—the tomatoes, cabbages, cucumbers, etc.—ended up producing very little or finally completing their slow death.

While the self-watering feature was definitely a curse, I only needed to water the plants once the entire season, so my laziness is more than willing to find a way to work within these constraints.

This year I am taking the failures of the previous summer and using them to (hopefully) do better this time around. To start, I did a little more planning and left more space for the plants to expand. Only plants with shallow root systems are allowed (peppers, onions, shallots, lettuce, carrots, herbs, green beans, flowers); the plants with larger root systems have been relegated to individual, well-draining containers (tomatoes).

I have my fingers crossed for now, but it will be another month or two before I’ll be able to label it a success or failure. Stay tuned.

I have plans to do a little landscaping and put in a rhubarb plant later this summer, but it will still be a couple years before we can harvest. Until then, the farmer’s market has everything I need.

I originally planned to make a strawberry rhubarb dessert, but I didn’t get around to baking until after the strawberries were past their prime. This recipe is all the better for it, because it allows the rhubarb flavor to truly shine. Paired with an almond oatmeal crust, these rhubarb-filled bars are a new way to enjoy this spring vegetable.

This recipe for Rhubarb Almond Bars is an easy way to use and enjoy rhubarb. Almonds and oatmeal come together to form the base of the bars. Sliced raw rhubarb is added to the center (no cooking required!) before the bars are topped with the remaining crust and placed in the oven to bake. The nutty almond flavor compliments the tart rhubarb well. Cut into squares and serve warm, cold, or room temperature.

Rhubarb Almond Bars

Yields 16 servings (or 8 x 8-inch pan)

Almond Bars
6 tablespoons (100 grams) butter, room temperature
3/4 cup (150 grams) brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 teaspoon almond extract
1 1/2 cups (150 grams) old-fashioned oats
1 cup (120 grams) all-purpose flour
1/2 cup (45 grams) sliced almonds
1/2 teaspoon baking soda
1/2 teaspoon salt

Rhubarb Filling
3 cups (~14 ounces or 400 grams) fresh rhubarb, cut into 1/4-inch slices
1/4 cup (50 grams) granulated sugar
2 tablespoons cornstarch

Preheat oven to 350 degrees F (180 degrees C). Lightly grease an 8 x 8-inch pan.

For the almond base, beat together the butter and brown sugar in a large mixing bowl until uniform. Beat in the egg, vanilla, and almond extract, mixing until blended. Stir in the oats, flour, sliced almonds, baking soda, and salt. The batter will be slightly sticky. Using greased hands, press 2/3 of the batter into the bottom of the prepared pan. Set aside remaining batter.

For the rhubarb filling, stir together the sliced rhubarb, sugar, and cornstarch.

Spread the rhubarb filling over the top of the almond base. Crumble the remaining batter evenly on top. Bake for 40-45 minutes, or until lightly browned. Allow to cool slightly in pan before serving.