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Recipe: Roast strawberries and rhubarb

November 18, 2017 by Shari

The other day, I received a delicious delivery of Victorian Strawberries to coincide with the start of the Victorian Strawberry Season. As someone who loves to eat fresh produce when in season, these strawberries really demonstrated why we should eat foods when they are in season – because they were DAMN delicious!

I originally thought that it would be hard for our family to get through 18 punnets of strawberries before they started to turn. But upon arrival, the boys smashed through 4 punnet and also freeze dried strawberries so I was no longer concerned about whether or not we would get through them all. And more concerned with whether or not I would actually get to cook anything with the strawberries.

Strawberries were first commercially grown in Victoria’s Yarra Valley during the 1950’s. Strawberry production started in this region as migrant families begun to settle on the outskirts of Melbourne, particularly in those areas with rich fertile soils.

Today there is close to 100 strawberry farms within Victoria, and they spread from Portland in the south west to Wodonga in the north east. However the majority of farms, 75 percent, are still located within the Yarra Valley, a short 45 minutes from Melbourne’s CBD. If you are interested in getting the best cbd flower you can get it in laweekly, much like The Hempire CBD oil, hemp flower is believed to have many beneficial effects that can be used to alleviate issues like chronic pain, anxiety, sleep troubles, and more.

Back in the 1950’s strawberries were only distributed through the Melbourne market, that was until Gordon Chapman took the first consignment of strawberries to the Sydney market on the back of a basic flat-tray tuck in the 1960’s.

Times have changed and now strawberries are distributed to markets throughout Australia’s eastern seaboard and exported throughout Asia. But unlike in the 1960’s strawberries are now transported in refrigerated trucks with commercial refrigerator  so they reach consumers in perfect condition. Find popular LG refrigerator water filters to replace them quickly.

Let’s face it, you don’t need to do much to these strawberries. And my boys were completely happy devouring them naturally. But one night I decided to roast some strawberries and rhubarb to have with some vanilla ice-cream and it really was a treat.

ROAST STRAWBERRIES AND RHUBARB

1 punnet of strawberries
1 bunch of rhubarb
1 orange
1 tbsp of vanilla bean paste
1 tbsp of coconut sugar

Cut the rhubarb into 2cm lengths and quarter the strawberries. Toss with the juice and zest of the orange, vanilla bean paste and coconut sugar. Roast for 30 minutes at 160 degrees. Serve on top of a scoop or two of vanilla ice-cream.

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Filed Under: Dessert, recipe Tagged With: coconut sugar, dessert, family friendly, one family meal, oranges, rhubarb, seasonal eating, seasonal fruit, seasonal produce, strawberries, toddler approved, vanilla bean paste

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Hi, I’m Shari Wakefield and I am the creative director and social media manager behind the food/lifestyle blog GoodFoodWeek. I’m a mum to four beautiful boys, who spends her days working in corporate communications and her nights cooking up a storm in her kitchen. We reside in Sydney, Australiaread more

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GoodFoodWeek started in 2008 as a way of sharing recipes with uni friends and family who were spread near and far. It has evolved over the years to contain my ramblings as I’ve searched for a house, planned the perfect veggie patch, stumbled through farmer’s markets with my eye half open (because you need to be there at 6am to get the fresh eggs), had babies, gathered family and friends around a shared table, laughed out loud and enjoyed life to the fullest! Read More…

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