Readmore Inn a Vermont Bed and Breakfast Inn

Tag Archives: Strawberry recipes

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Strawberry Rhubarb Crisp

 Strawberry Rhubarb Crisp – Yes, please! 

Crisp photo

When the rhubarb hits the farm stands, you know the first strawberries will be close behind. The two spring treasures are a perfect balancing act – the berries sweet and vibrant, the rhubarb tart and sour. The good news is that both the strawberries and the rhubarb freeze beautifully, so there is no excuse not to serve local all winter long. This recipe for Strawberry Rhubarb Crisp is on the tart side, with minimal sugar. I must take after my mother for this; she liked to eat rhubarb raw, with a little salt sprinkled on top. If you like things sweeter, add an additional quarter cup to the fruits, and a few extra tablespoons to the topping mixture. We often serve this at Readmore as a starter, and no one argues about having dessert first!


For the Filling:

1 quart of sliced rhubarb, ½-inch cuts

1 quart of strawberries, cleaned, sliced

½ cup of white sugar

¼ cup cornstarch

A large pinch of salt

The zest of one lemon

The juice of one large lemon, about ¼ cup

2 tsp. vanilla extract


For the Topping:

1 cup of old fashioned oats

1 ½ cups unbleached white flour

½ cup white sugar

½ cup light brown sugar

A large pinch of salt

1 ½ sticks unsalted butter

2 tsp. vanilla extract


Preheat your oven to 350 degrees. Butter a large baking dish, the 8” X 13” Pyrex dish I stole from my mother’s kitchen is perfect (you probably have one).

Place the fruits in the baking dish and add the other filling ingredients. Mix well.

With a wooden spoon, or in the bowl of a mixer with the paddle attachment (easiest), combine the topping ingredients and mix until it becomes a unified mass. Most recipes for toppings for a crisp tell you to just barely mix the topping ingredients with the butter until it looks like coarse meal or peas, and sprinkle over all. But if you do this, the topping won’t get really crispy. You need the butter to marry with all the other ingredients. You want it to look like stiff cookie dough.

Drop by heaping spoonsful on top of the fruit, trying to cover most of it. Bake for about an hour, check at 50 minutes and rotate the pan, front to back, if it is browning unevenly.

Let cool to warm before serving, if you can wait that long. I love Strawberry Rhubarb Crisp as is, but you can top it with whipped cream or vanilla ice cream if desired.





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Strawberry Season!

   Strawberry Season in Vermont:

Our Official Beginning of Summer

Strawberry Season! It is one of Vermont’s official seasons, the one that comes after Black Fly Season and Trout Season.

This is the time I wait for all year! First of all, the roses are blooming. A morning stroll in the garden with a steamy cup of coffee, a few quiet moments in the Gazebo at dusk, and the scent of roses fills the air. Life is good. The farm stands are filled with everything from quirky little garlic scapes to vine-ripened tomatoes, and every kind of green imaginable! We can pick a rainbow at the counter, and feel virtuous with every meal.

When strawberries are in season, you know that summer is really here, and now they are coming fast and furious. Blueberries are poised for their debut, and local cherries have already made their way to a large jar of brandy for use next year.

It's Strawberry Season in Vermont, a special kind of hunting season...

It’s Strawberry Season in Vermont, a special kind of hunting season…

I spent an afternoon this weekend making and canning my conventional strawberry jam recipe, to pull out all winter long. I just follow the basic powdered pectin instructions, and since this year the strawberries are nice and sweet, the jam is terrific. Some years, the strawberries are watery, and I’ve found it is hardly worth the time of putting them up because the flavor will be lacking. Sometimes I add a little orange zest and juice for an extra element, but when the strawberries are as good as this year, that is not necessary.

I also made a quick fresh jam this past weekend, with the addition of a little lavender balsamic vinegar. It was great, and it was done in 20 minutes. I was using up the last of a quart of strawberries, and it this hassle-free version will keep in my refrigerator for about a month (assuming, of course, that it lasts that long…). And it’s not just for toast, I put it on roasted chicken the other night for supper, and it was a hit with all. Here’s the recipe>.

Our guests have feasted on Strawberries Romanoff, Strawberry Soup, Strawberry Smoothies, Strawberries and Cream, and Strawberry Shortcake Waffles.

When we are not wiping strawberry juice off our chins, we are enjoying all the wonderful things Vermont has to offer in the summer: long, long daylight hours, peepers at dusk, fireflies, hiking, boating, swimming, garden tours, chamber music, plays, art and crafts fairs, book sales, antiques, fine dining. You name it, we have it!