You know it’s officially summer when local strawberries and rhubarb fill the farmer’s market and are even sold side-by-side at your supermarket. This is the taste of summer- at least here in Canada.
Strawberries and rhubarb have long been combined together in desserts- like your favourite fruit crumble, pies, and even sorbets. They are the perfect duo of sweet and tangy, and it helps that they are ripe at the same time.
Local, organic strawberries are one of my most favourite things to enjoy ever.
Strawberry has long been a popular candy flavour (my favourite of all being in licorice) but it’s rare that you actually get to eat a fruit that tastes like the candy enhancement. Strawberries, however, live up to their candy version- and then run laps around it.
When a strawberry is picked in season, at the height of ripeness, there is absolutely nothing better.
And so yes, you can bake it into a pie, or chop it up and add it to muffins, but sometimes– sometimes you just want the berry in all its awesomenessness of the berryness. (I made that up).
And so to celebrate the summer solstice falling on a Strawberry Moon (I swear – this will be the name of my first child/pet- whatever comes first), I created a really simple, and decidedly decadent tasting Strawberry Rhubarb Frosty.
This is best sipped in the sunshine, though maybe under an umbrella (sans toxic sunscreen), while breathing some fresh air and offering gratitude to your farmer who grows these little jewels of sweet perfection.
To make this drink extra special, I added in two tablespoons per glass of an amazingly simple, homemade rhubarb syrup that uses only rhubarb, local honey (or organic sugar) and water.