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May 2021 Indy Style: Celebrating National Strawberry Month with Strawberry and Rhubarb Recipes

By Lori Taylor

May 14, 2021, Updated Jun 10, 2021

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We’re celebrating National Strawberry Month in our May 2021 Indy Style appearance by bringing you some fresh takes on classic strawberry and rhubarb flavors!

One of the things we love about cooking on Indy Style is that viewers (and the hosts!) can use the advice and recipes we give right away at home. It’s a chance to connect in a different way with all of you. And this month, what better way to connect than over some sweet, juicy strawberries?

Whether you want to cook memorable strawberry and rhubarb dishes or just snack on these tasty berries out of the box, there’s a way for everyone to celebrate National Strawberry Month in our May 2021 Indy Style segment!

Picking Strawberries

When it comes to strawberries, Naturipe is the brand we trust to deliver on quality. When you see a Naturipe logo on your strawberry package, you can be confident that these are the most flavorful and responsibly grown berries available.

A perfectly grown strawberry will have color all the way to the top. That means it stayed on the vine long enough and that the climate was optimal for growing. Avoid berries with “white shoulders”, or ones that are white near the top.

Not all strawberries have that ideal “strawberry shape”. A misshapen berry usually indicates that the flower was damaged during growth, possibly by wind, rain, or frost. But you don’t have to avoid berries like these. Misshapen berries are still perfectly good for eating. And if you’re cooking with them, no one will know the difference anyway.

We’re in the midst of prime time for enjoying strawberries. You’ll find the best strawberries in stores from now until around Labor Day. That’s why May is National Strawberry Month: it’s kicking off a season of enjoying juicy red strawberries at peak flavor!

When you bring your strawberries home, store them in the refrigerator to keep them fresh for as long as possible. However, when you serve them, try to bring them back to room temperature. Remove them from the refrigerator and let them sit out for a short time to let them warm. This brings out all of their rich flavor for you and your family to enjoy.

Strawberry Jarcuteries

Thanks to COVID-19 vaccines, some semblance of “normalcy” is on the horizon and many of us are becoming more comfortable with the idea of small gatherings. Though they’re more than welcome after over a year of being socially distant, you might still have second thoughts about lots of hands reaching for the same try of fruits, veggies, and cheeses.

Our solution: Jarcuteries! Jarcuteries are tasty, hygienic party snacks and a handy alternative to traditional charcuterie boards. Not only are they convenient, but they’re also adorable!

Just fill small mason jars with all the ingredients you would normally place on your charcuterie board: sliced meat, delectable cheese, and these Cotton Candy Grapes from Divine Flavor. You can also include mini breadsticks, blackberries, or even chocolates. To tastefully arrange your ingredients, use toothpicks or skewers to hold them together and give your guests something to eat them with. Top it all off with a plump strawberry on a skewer!

Get more info on Jarcuteries here!

Salad on a Stick: Strawberry Salad Kabobs

We have a theory: turn any dish into a kabob, and people will snatch it up! Salad on a stick may sound like a strange idea, but it’s a fun way to enjoy a nutritious meal. And it’s easy to eat!

In the Indy Style kitchen, we skewered some simple salads using baby spinach, strawberries, and sliced avocado. It’s a unique way to enjoy National Strawberry Month and pair strawberry sweetness with new, complementary flavors.

Get the recipe for Strawberry Salad Kabobs here! 

Strawberry Vinaigrette

It’s easy to be overambitious when buying strawberries, especially during National Strawberry Month. If you filled your fridge with strawberries and some of them went bad, don’t worry: we have a zero-waste solution for you!

This Strawberry Vinaigrette is made with overripe strawberries and helps keep your food out of the landfill. Just cut any mold spots off and wash the strawberries to prepare them for this recipe.

Add the strawberries and the rest of the ingredients to your blender and blend the vinaigrette until it’s smooth and creamy. It makes an incredible dip for those Strawberry Salad Kabobs you just made!

Find the recipe for Strawberry Vinaigrette in this ebook! 

What’s a Strawberry’s Best Friend?

The answer creates a classic combo: Rhubarb! What cocoa and sugar cookies are to December, strawberries and rhubarb are to May. It’s a fitting pair for National Strawberry Month!

Did you know that rhubarb can be enjoyed raw? It won’t be fibrous or chewy – and you might even find it tastes similar to a tart apple. We think it’s the veggie version of a Sour Patch Kid. When baked, it takes on a texture similar to a baked apple. This flavorful veggie is perfect for desserts!

We ordered our delicious rhubarb from our partners at Market Wagon, a delivery service connecting you with vetted local farmers and artisans. There’s no need to spend your Saturday morning pushing your way through a crowded market. When you order from Market Wagon, they’ll bring the farmers market right to your doorstep. Ordering is easy with no subscriptions or minimum orders required, and delivery is contact-free. Find out what’s in season in your community today! 

Skillet Rhubarb Crisp

Ingredients 

• 4 cups rhubarb, fresh, chopped into 1/2-inch pieces

Crunch:

• 1 1/4 cup all-purpose flour
• 1 cup large-flake rolled oats or granola
• 1 1/4 cup light brown sugar, packed
• 1/2 cup butter, melted
• 1 tsp ground cinnamon

Syrup:

• 1 cup granulated white sugar
• 2 Tbsp cornstarch
• 1 cup water, cold
• 1 tsp vanilla

Directions

1. Chop rhubarb and set aside. Butter an 8-inch skillet (or 8-inch round or 7×11-inxh oven-proof baking disand set aside. Pre-heat oven to 350° F.
2. In a large bowl, whisk together the flour, oats, cinnamon and brown sugar. Add the melted butter and stir until all the dry ingredients are moistened.
3. Scatter 1/2 of the crumb mixture over the bottom of the buttered skillet and press lightly.
4. Prepare the sugar syrup by combining the sugar, cornstarch and water in a medium saucepan. Stir until well combined. Heat over medium-high heat until mixture is thick, clear and bubbly, stirring occasionally. Remove from heat and stir in vanilla.
5. Add the chopped rhubarb on top of pressed-in crumb mixture in the skillet. Pour sugar sauce evenly over rhubarb. Top with remaining crumb mixture.
6. Bake at 350° F until edges are bubbling and crumb topping is browned, about 30-35 minutes. (Note: You may wish to set your baking dish on to a baking sheet, if you are using one with short sides. The sauce does bubble up and may drip over the sides). Serve warm with a scoop of vanilla ice cream, if you like.

The best crisps are made in cast iron skillets – so break yours out to make this incredible Skillet Rhubarb Crisp! This simple recipe yields a one-of-a-kind dessert your guests will rave about.

Some crisp recipes require lots of ingredients, but not this one! Start by cutting your rhubarb stalks into small half-moon pieces. Fill the bottom of your skillet with butter, flour, and your favorite flavor of granola. Then pack it full of sliced rhubarb pieces and press them down. Top it with vanilla simple syrup, then top the crisp off with the rest of your granola and melted butter.

After about a half hour in the oven, it will be ready to serve! We love it with a scoop of vanilla ice cream slowly melting on top. It’s a classic summertime favorite!

Strawberry and Rhubarb Salad

Ingredients

• ½ cup walnuts
• 2 pounds of strawberries, hulled and quartered
• 2 rhubarb stalks, thinly sliced on the diagonal
• 2 tablespoons sugar
• 1 tablespoon fresh lemon juice
• 1 tablespoon Cointreau or fresh orange juice
• ¼ cup fresh mint leaves

Directions

1. Toss rhubarb, sugar, Cointreau, and lemon juice in a medium bowl. Let sit until rhubarb is slightly softened and releases its juices, about 30 minutes. Toss with strawberries, mint, and walnuts. Add Strawberry Vinagrette.

Summer is a great time for fresh salads. And National Strawberry Month is a great time to sweeten them up! This Strawberry and Rhubarb Salad boasts sliced strawberries, of course, in addition to delicate bib lettuce and marinated rhubarb.

And that marinated rhubarb is a show-stealing ingredient. We soaked it in a marinade of Cointreau, mint leaves, lemon juice, and sugar, all of which help the rhubarb release its delicious juices. After marinating for about 30 minutes, add the rhubarb slices to the salad and top it all with crushed walnuts for a fresh, crunchy dish – one that looks as good as it tastes!

This salad doesn’t need a dressing, as it’s flavorful on its own. But if you’re looking for a bit more substance in your salad, try adding the Strawberry Vinaigrette we made earlier. It elevates this salad with a sweet and tart flavor that compliments both the strawberries and the rhubarb.

How are You Celebrating National Strawberry Month?

National Strawberry Month only comes once a year, but you can enjoy these delicious strawberry recipes all season. What were your favorite recipes from our May 2021 Indy Style segment? Let us know in the comments!

Watch all of The Produce Moms’ May Indy Style segments here!