Easy way to use strawberries and rhubarb

Cook into a sauce with a bit of sugar and cornstarch. Eat with biscuit and heavy cream.

Strawberry-rhubarb cobbler

Today, after unsuccessfully searching 5 grocery stores for pectin and spending far too long in the car driving around, I ditched my grand plan to make strawberry rhubarb jam today, though I am holding fast to my aspirations to can something this summer. So, I whipped my strawberries and rhubarb into a quick cobbler. I used this recipe but increased the sugar to a half cup-- in retrospect, a quarter cup probably would have worked, although I like cobbler dough sweet. I also used cornstarch for thickening the strawberry-rhubarb mixture instead of tapioca. Nothing like a good cobbler on a summer afternoon :)

Almond-strawberry-rhubarb cake

I wasn't sure what to do with my rhubarb this week. I'm not a big pie fan, and I wanted to try something I hadn't tried before. This rhubarb almond cream crostada was a big contender, but on a Monday night I didn't feel like I had time to make my own dough, pastry cream, and assemble these. But the idea of rhubarb and almond had become engrained in my head. So what did I do? Google "rhubarb almond" of course. I finally found this: a rhubarb almond cake that looked easy enough. But when I went to the store to buy almonds, I spotted some strawberries that actually looked decent, and I couldn't help but buy them. So my version of the cake is almond, strawberry, and rhubarb. I added a half teaspoon of almond extract to the bottom dough, also, to really accent the almond.

It turned out delicious, but flatter than I expected. Most of this was due to my springform pan-- ten inches instead of the nine the recipes calls for, so the dough was spread pretty thin. I didn't realize this until I'd made the batter, or I would have made more. But the blend of the three flavors is great and I'll certainly keep this on my rhubarb recipe list.

Lots of leftovers for workmates tomorrow!