Desserts showcase delights of seasonal fruits

A couple of columns ago, I presented some rhubarb recipes in honor of that early-spring ground-popper. Today, I’ll expand on them with a few more offerings featuring early fruits. I offer just one caveat: Do not stint on Is quality ingredients; fresh, organic fruit; real organic whipping cream and butter, and pure cane sugar from Hawaii and/or growers who don’t use ‘cides ensure wholesome enjoyment (even when eating up calories.) When use boxed or canned products, read the label for harmful dyes or sweeteners. The results are worth it.

For starters, I’ve printed this baking contest winner before but it’s too good not to repeat. Enjoy.

Scrumptious Rhubarb

-Strawberry Pie

9-inch double crust (your own or purchased, unbaked)

Filling:

4 cups fresh rhubarb, cut into ½-inch pieces

3 cups sliced fresh strawberries

1 1/3 cups sugar

1/3 plus ¼ cup all-purpose flour

2 tablespoons plus 1½ teaspoons quick-cooking tapioca

½ teaspoon grated orange peel

½ teaspoon cinnamon

¼ teaspoon nutmeg

2 tablespoons butter

Glaze:

1 egg, beaten

1 tablespoon sugar

Have crusts prepared and ready for filling. Set oven at 425 degrees. Prepare filling: Combine rhubarb and strawberries in large bowl. Combine 1 1/3 cup sugar, the flour, tapioca, orange peel, cinnamon and nutmeg in medium bowl. Stir well, add to fruit, tossing to coat. Spoon filling into unbaked bottom pie shell; dot with butter. Moisten pastry edge with water. Lift top crust over filled pie. Trim ½-inch beyond edge of pie plate. Fold top edge under bottom crust, flute with fingertips. Cut slits or other design for steam escape. Brush top crust with beaten egg and sprinkle with the tablespoon of sugar for glaze. Place in oven.

Bake 40-50 minutes or till filling in center is bubbly and crust is golden brown. Cover edge with foil if necessary to prevent overbrowning. Allow to cool to just warm to serve as is, or with whipped cream or vanilla ice cream.

Apricots will soon be available on produce counters. Their time is short and their delicate sweet/tart flavor shouldn’t be missed.

Vanilla Cream And

Apricot Tart

(8-10 servings)

½ teaspoon vanilla

½ cup pure cane sugar

8 ounces cream cheese, room temperature

1 tablespoon whipping cream

1 tablespoon sour cream

2 tablespoons plus 4 teaspoons sweet Marsala wine (or Pom juice, etc.)

1 unbaked 9 to 9 ½-inch single crust pie shell

½ cup apricot preserves

2 pounds fresh, raw apricots, pitted, thinly sliced (peeled only if necessary)

Blend vanilla, sugar, cream cheese, cream, sour cream and 2 tablespoons Marsala by hand or mixer/processor until smooth. Refrigerate while preparing crust.

Heat oven to 450 degrees. Pierce crust all over with fork tines. Bake until golden, about 10-16 minutes (watch carefully.). Cool completely on rack.

Stir preserves and remaining wine/juice in heavy small saucepan over medium heat until preserves melt. Brush some thinly over bottom and sides of baked crust. Fill with cream cheese mixture and top with apricots, arranging prettily. Brush apricots with remaining preserves. Refrigerate at least an hour before serving.

Heavenly Strawberry Torte

1 yellow or white cake mix or your own recipe for 2-layer cake

3 cups ripe strawberries, cleaned

1/2 tsp. lemon juice

1/2 cup cane sugar

2 tablespoons cornstarch

Pinch of salt

2/3 cup water

1 tablespoon real butter

1 pint real whipping cream

Bake two layers of cake and allow to cool. Process or mash 2 cups of the strawberries for filling. Slice remaining cup attractively lengthwise, cover and refrigerate.

Prepare filling: Mix sugar, cornstarch, salt in pan, then add 1 cup of mashed strawberries and the water. Bring to a boil, stirring and cooking till thickened and clear. Remove from heat, stir to cool slightly then stir in the butter and 1 cup of the remaining mashed strawberries. Fold and stir till well mixed and chill for 1 hour. When berry mixture is chilled through, stir in the lemon juice. Return to fridge till well thickened.

Whip the entire pint of cream in a large, deep, chilled bowl till fairly stiff. Do not add sugar or vanilla. Stir in mashed strawberry mixture, folding with a large spoon to mix completely.

Using a good cake or bread knife, slice each cooled cake layer through horizontally to give you four layers. Place one piece on a cake plate, smooth side down (crumb side up) and top with 1/4 of the whipped mixture. Repeat with second and third layers. Place final fourth layer with smooth side up.

Spread with remaining topping and arrange last cup of sliced fresh strawberries atop in rows or circles as you desire. Serve with pride.

Our beautiful illustration is a versatile dazzler – lovely with tea or champagne.

Strawberries with

Meringue Cloud

2 Tbs. finely chopped walnuts*

6 cups full-ripe strawberries, hulled, halved

1/4 cup orange liqueur OR pure orange juice

8 Tbs. pure cane granulated sugar (or to taste)

3 large egg whites

1/4 tsp. cream of tartar

1 Tb. powdered sugar

Lightly toast chopped nuts in oven. Remove and set oven to 500F. Meanwhile, place strawberries in a large bowl and mix with liqueur and 2 Tbs. granulated sugar (or to taste). Pour into a 10-inch shallow non-stick frypan or 2-quart oval casserole dish.

In a large bowl combine egg whites and cream of tartar, beating with an electric hand-held mixer at high speed until foamy. Gradually add 6 Tbs. granulated sugar; continue to beat until whites hold stiff moist peaks. Mound meringue evenly over center of strawberries as shown, sprinkle with nuts*; sift powdered sugar evenly over meringue, Bake in center of oven until meringue is golden – about 4 minutes . Serve at once to gasps of disbelief.

* You may use toasted pine-nuts or slivered almonds, and feature other berries as you desire. Pass a dish of ground candied ginger for optional sprinkling if you wish.

Valle Novak writes the Country Chef and Weekend Gardener columns for the Daily Bee. She can be reached at bcdailybee@bonnercountydailybee.com or by phone at 208-265-4688.