Strawberry and Rhubarb Chips - 4 ways.

These fruit chips walk the line between sweet and savory. They are a great addition to any dish!  
We made these with a honey syrup instead of the usual simple syrup (sugar and water). Furthermore, we added flavors of maple syrup, balsamic vinegar and pepper. Use these as a garnish and you'll be sure to impress!  

For the recipe:

• strawberries
• rhubarb
• 240 grams (¾ cup) honey
• 200 grams (¾ cup) water
• maple syrup
• balsamic vinegar
• pepper

Set oven to 200 F.

Rinse your fruit.

Cut rhubarb into thin strips using a mandolin, a knife or a vegetable peeler (the thinner the better).

De-stem and cut strawberries lengthwise into thin slices with a knife.

Add honey and water to a pot and bring to a boil.

Take it off the heat and poach rhubarb for 10 minutes in hot syrup, then strain and reserve the syrup.

Arrange strained rhubarb on parchment (in any shape).

Choose your flavor combinations, adding pepper to some and/or brushing maple syrup on others.

Place strawberries on parchment and brush with either plain honey syrup or honey balsamic syrup (honey syrup and balsamic vinegar mixed together). Add pepper to some.

Place in oven for 40 to 50 minutes.  Check if they are dry by taking one out of the oven and letting it cool down, it should be crispy! 

Strawberry Infused Vodka

Just in time for hot summer days! Treat yourself to a strawberry infused vodka. You'll want a few bottles of this tasty treat stored away to enjoy all summer long.  Oh and did we mention, this is our new favorite gift idea!  

For the recipe, you'll need: 

• a large jar, a strainer, cheese cloth, a funnel, and a pretty bottle
• 750 grams (3 1/4 cups) strawberries (local organic strawberries are best)
• 375 grams (1 1/2 cup) of vodka (rum or tequila make great infusions too)
• a slice of lime

Wash, de-stem, cut and crush the strawberries (do this in a bowl using the back of a large spoon).

Place in a jar and cover with the alcohol.  

Steep for a week in your refrigerator, shaking the jar once a day. 

Strain out the fruit and filter a second time using cheese cloth.

Pour into a pretty bottle with the help of a funnel. 

We like serving our infused vodka on ice with a slice of lime!   

Quick Sunday Morning Jam: Strawberry, Rhubarb and Basil

This jam is quick, easy and delicious.  This recipe uses half of the sugar normally found in traditional jams, making it all about the fruit.  Choosing local and seasonal ingredients is key to getting a great tasting jam!

To make the jam, you will need:

• 300 grams strawberries
• 150 grams rhubarb
• 225 grams sugar
• 3 basil leaves
• ½ lemon

Clean, de-stem and cut the strawberries in half.  Peel and cut the rhubarb into 1 inch pieces.
Add to pot along with sugar and freshly squeezed lemon juice from 1/2 lemon.
Bring to a boil on medium-high heat and continue cooking until desirable consistency.
Spoon test: jam should drip slowly off of the spoon. 
Add basil and cook another 2 minutes.  
Enjoy over pancakes if your jam is still hot or cool it down fast by pouring the jam into a large dish in a thin layer and placing it in the freezer for 5 minutes.    

And here is our 1-minute "how to" video:

Quick Sunday Morning Jam from whip+click on Vimeo.