Macerated Strawberries

I love when fresh strawberries are in season.  I don't know about you, but I buy a lot of them.  Inevitably, we sometimes end up with a few berries that don't get eaten as quickly as I'd like.  I'm sure that happens to you too so I'm going to show you how to turn less than appealing strawberries into uber yummy strawberries, and we'll extend their life by a day or two in the process.  It's a win-win!

Alright, remove and discard the stems from your sad looking strawberries and cut them into bite-size pieces.

If your neighbor has chickens, save those trimmings for them.

Place the berries in a bowl and sprinkle on a little granulated sugar.  I use 1-2 tablespoons of sugar for a pint of strawberries, depending on how sweet they are to begin with.  

If you want to be a little fancier, use vanilla sugar.  

I make my own vanilla sugar by saving all my vanilla bean pods and placing them into a large jar filled with sugar. Just rinse the pods, let them dry, then add them to the jar.  Top off with more sugar as needed.  My batch of vanilla sugar is well over 10 years old... maybe close to 20 - and I bet there are 30 vanilla beans in there.  

Ok, back to the strawberries.

Stir the berries and sugar together well.

Cover and refrigerate for at least an hour before using. They will last in the fridge for 5 to 6 days, but they're really best eaten within 48 hours.  

And here you can see what they look like after they release their juices.  The technical name for this process is MACERATE, but whatever you call it, can you believe how enticing those sad strawberries look now?  

Use them to make strawberry shortcake, or old-fashioned hot milk cake, make these amazing strawberry muffins, spoon them over ice cream, or put them in a bowl and drizzle a little cream on top.  However you decide to use them, I promise, your family and friends are going to love them.... and you'll love that you didn't have to throw those sad looking strawberries away.  You're welcome.

Items used to make this recipe:

(affiliate links)

• vanilla sugar https://amzn.to/3siIyKe

---

Macerated Strawberries

makes 1 pint

Printable Recipe

Ingredients

• 1 pint strawberries, hulled and cut into bite-size pieces

• 1 to 2 tablespoons granulated sugar (or vanilla sugar)

Directions

1. Place cut strawberries and sugar in a large bowl and stir well.

2. Cover and refrigerate for at least 1 hour, but up to 48 (berries are best eaten within 24 hours).

Strawberry Rhubarb Custard

One of the things I most like about being a member of a CSA program (besides enjoying organic, locally grown produce) is the challenge of using fruits and vegetables that I wouldn't normally purchase.  Rhubarb is one of those items I don't purchase, but suddenly I was faced with a fresh supply that I needed to use up quickly.  Also included in this week's CSA delivery were ripe strawberries.  Strawberries and rhubarb are a classic pairing - here's what I did with them.  

Rhubarb is one of those items I didn't grow up eating, therefore I typically don't purchase it.  

Whisk together the custard.

Pour the custard over the fruit.

Dot with butter before baking.

Enjoy chilled.

Items used to make this recipe:

(affiliate links)

• Le Creuset stoneware baker https://amzn.to/3umMM6n

• pure vanilla extract https://amzn.to/3r9wNGK

• baking spray https://amzn.to/3LaDaRU

---

Strawberry Rhubarb Custard

makes 6 servings

Printable Recipe

Ingredients

• 1 1/2 cups sliced rhubarb

• 1 cup sliced strawberries

• 1/2 cup granulated sugar

• 2 tablespoons flour

• 2 large eggs

• 2 tablespoons milk

• 1/2 teaspoon pure vanilla extract

• pinch of fine salt

• 1 tablespoon butter

Directions

1. Preheat oven to 350F and prepare a 1.5-quart baking dish with baking spray.

2. Combined rhubarb and strawberries and spread evenly in baking dish.

3. Whisk together the sugar, flour, eggs, milk, vanilla, and salt; pour over fruit.

4. Dot the top with little dabs of butter.

5. Bake uncovered in center of preheated oven for 1 hour.

6. Cool to room temperature, then cover well with plastic and chill before serving.

adapted from a pie recipe by Chef John