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Picked Strawberries [click to enlarge]
Fresh Strawberries [click to enlarge]

Recipes provided by Andi Thiessen-Regehr - "To put you in the mood for summer."

Strawberry Pizza

1 1/2 cups flour
1 cup
1/4 cup brown sugar

Mix ingredients until crumb consistency. Bake at 350 for 15 minutes.

8 oz cream cheese
3/4 cup icing sugar
1 cup dream whip (prepared)

Beat cream cheese & icing sugar together. Fold in dream whip. Spread over cooled crust.

3 oz strawberry Jello
1/2 cup sugar
dash of salt
1 cup water (mix 1/2 with cornstartch)
4 tbsp cornstarch
4 cups sliced Berry Hill Farm strawberries

Cool all ingredients, except strawberries, over medium heat until thickened. Add strawberries. Pour over filling. Chill until set.

Strawberry-Rhubarb Crumble

1 1/2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup brown sugar
1/2 cup butter or margarine
2 cups Berry Hill Farm strawberries (Halved if small, cut in small pieces if large)
2 cups rhubarb, cut in 1/2 inch pieces
1 tablespoon lemon juice
1 cup sugar
1/2 teaspoon salt

Preheat oven at 375 degrees F. Grease an 8 inch square baking pan.
Sift together the flour, 1/2 tsp salt, and cinnamon. Stir in brown sugar. Cut or rub butter into dry ingredients until mixture is crumbly. Sprinkle half of the flour mixture over bottom of prepared pan. Press down firmly.
Combine strawberries, rhubarb pieces, lemon juice, 1 cup sugar and salt. Mix well. Spread evenly over

flour mixture in pan. Sprinkle remaining flour mixture over fruit and press down lightly.

Bake 45 to 50 minutes or until fruit is tender and top is lightly browned. Serve warm with ice cream or whipped cream.

Rhubarb Vinaigrette

1 Cup chopped rhubarb
1/4 Cup water

Boiled the above for about 15 minutes.

2 Tbsp. red wine
2 Tsp. Dijon mustard
1/4 Cup Olive Oil

Blend in blender together with rhubarb until smooth.
1 Tbsp. poppy seeds stir in to rhubarb smooth.


1/2 Cup sliced almond toasted
142 Grams of mixed greens
3 Cups sliced strawberries
And serve

Rhubarb Punch

2 Large oranges
8 Cups water
12 Cups chopped rhubarb
1 2liter ginger ale
Orange slices for garnish

Wash the 2 oranges, remove zest off the oranges in wide strips by using a vegetable peeler.. Place water, rhubarb, orange zest in a big pot and boiled until it comes full rolling boil. Strain and discard zest and rhubarb. Prepare as you like as other punch drinks.

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