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<< Previous   of   Next >>   ADVERTISEMENT   CONTACT THE HERALD Melanie Munk, Features Editor munk@heraldnet.com   Published: Monday, June 30, 2008 The Forum: Stir your berries into pie or slaw By Judtrae Kruse Herald Columnist With our own luscious local strawberries finally ripe and ready to go, here's a new way to take advantage of the crop. Marysville cook, cookbook author and longtime Forum helper-outer Dianne Berst thoughtfully included the how-to when she sent along a handful of other strawberry specialties last summer. A new take on coleslaw, it's said to be a winner in the potluck take-along category. As an added plus, it needs to stay in the refrigerator for at least eight hours or overnight, making it a perfect do-ahead dish. Now for a favorite dessert, courtesy of Celia Hartley of Camano Island. "Here is another recipe for strawberry-rhubarb pie," she says, "that uses flour as the thickening agent rather than tapioca. A two-crust pie, the top can be done as a lattice. " "I have not found that it makes a significant difference on the proportions of strawberries vs. rhubarb, just as long as they are close to half of each." Celia adds, "This is wonderful warm, with ice cream.'' And winding up the berry-barb pie project, Arlington cook and frequent Forum contributor Jean Kroeze supplies us with yet another version. Her recipe, taken from a 1965 copy of "Better Homes and Gardens New Cookbook," calls for three cups of rhubarb to just one cup of strawberries. Berry slaw 1/4 cup cider vinegar 1/4 cup unsweetened apple or cranberry juice 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon white pepper 6 cups shredded cabbage 11/2 cups sliced fresh strawberries 1/2 cup dried cranberries In a large bowl, combine the vinegar, apple or cranberry juice, sugar, salt and pepper; add the cabbage. Toss gently to coat. Cover and refrigerate at least 8 hours or overnight, stirring occasionally. Just before serving, stir in strawberries and cranberries. Makes 6 servings. Strawberry-rhubarb pie 2 cups 1-inch pieces rhubarb 2 cups fresh strawberries 1 1/4 cups sugar 1/3 cup flour Pastry for double-crust, 9-inch pie 11/2 tablespoons butter Cinnamon Ice cream (optional) In large mixing bowl, combine the rhubarb, strawberries, sugar and flour; mix gently but thoroughly and allow to sit for 15 to 30 minutes. Line pie plate with pastry and pour in rhubarb-berry mixture. Dot with butter and sprinkle with cinnamon. Arrange lattice-type crust over the top. Bake at 400 degrees for about 45 minutes. Wonderful warm with ice cream. Makes one 9-inch pie. Strawberry-rhubarb pie 11/2 cups sugar 1/4 cup flour 1/4 teaspoon each salt and nutmeg 3 cups 1/2-inch pieces rhubarb 1 cup sliced strawberries Pastry for double-crust, 9-inch pie 1 tablespoon butter Preheat oven to 400 degrees. In a large bowl, combine sugar, flour, salt and nutmeg. Add rhubarb and strawberries, mixing well; let stand 20 minutes. Line pie plate with pastry and spoon in rhubarb-berry mixture. Dot with butter. Moisten edge; adjust top crust and flute edge. Bake about 40 to 45 minutes or until done. Serve slightly warm. Makes one 9-inch pie.

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