Strawberry Rhubarb Popsicles

Strawberry Rhubarb Popsicles

Strawberry Rhubarb is a combination so delicious, it’s perfect in all forms! And today’s recipe is no exception!

Strawberry Rhubarb Popsicles

Last week I shared how I come up with some of my recipes. This one was more of a happy accident. I initially made a rhubarb compote to add too first oatmeal, followed by yogurt. And although it tasted great in both forms, I was very unhappy with how all the pictures turned out.

Strawberry Rhubarb Popsicles

So, I had a small jar of compote in my fridge, and needed a new idea for a recipe. I started by searching my fridge, freezer, and pantry for foods that go well with rhubarb. I usually keep my freezer stalked with a variety of frozen fruit, so when it comes to rhubarb, I was drawn to strawberries! Instead of a smoothie bowl, which I shared a couple of weeks ago, I decided to make my frozen mix in popsicle form!

Strawberry Rhubarb Popsicles

Strawberry Rhubarb Popsicles

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Strawberry Rhubarb Chia Popsicles

Strawberry Rhubarb is a combination so delicious, it's perfect in all forms! 

Prep Time 25 minutes
Total Time 25 minutes
Servings 4 popsicles

Ingredients

For the rhubarb compote:

  • 1 rhubarb stalk
  • 1/2 cup water
  • 1/2 cup sugar
  • lemon zest

For the popsicles:

  • rhubarb compote
  • 1 cup frozen strawberries
  • 4 frozen half figs
  • 1 tbsp chia seeds

Instructions

  1. To make the compote, chop the rhubarb into 1/2 inch pieces. Add the rhubarb, water, sugar and lemon zest to a pot. 

  2. Cover the pot and turn the burner on to medium heat. 

  3. Occasionally sir until the rhubarb breaks down and the compote thickens, roughly 10-15 minutes. 

  4. Pour the compote in a jar and let cool in the refrigerator. 

  5. In a food processor, add the frozen strawberries, frozen figs, rhubarb compote, and chia seeds. Pulse until well combined. 

  6. If the mixture is too thick slowly add some of the water. 

  7. Pour the mix into 4 popsicle holders. 

  8. Freeze overnight.

  9. To remove the popsicles, run the mold under hot water. The popsicle will loosen from the mold. 

Strawberry Rhubarb Popsicles

Strawberry Rhubarb Popsicles

Be sure to follow figsandflour on instagram and tag your recipes with #figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Strawberry Rhubarb Popsicles

Strawberry Rhubarb Popsicles

Strawberry Rhubarb Popsicles

Strawberry Rhubarb Almond Crisp

Strawberry Rhubarb Crisp

Strawberry and Rhubarb go together like Peanut Butter and Jelly! And I can’t share any rhubarb recipes without creating some version of a pie! I typically prefer to bake fruit crisps, over pies, ones that are heavy on fruit and light on butter. Even still this one doesn’t skimp on taste!

Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

And, similar to my blueberry crisp, somehow I always make a little room for a scoop of vanilla ice cream!

Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp
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Strawberry Rhubarb Almond Crisp

The perfect quick and easy strawberry rhubarb crisp 

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6

Ingredients

  • 1/3 cup AP flour
  • 1/3 cup old fashioned oats
  • 1/3 cup sugar
  • 3 tbsp cold butter
  • 2-3 rhubarb stalks
  • 1 pint strawberries
  • 3 tbsp sugar
  • 1 tbsp flour
  • 1 tsp vanilla
  • 3 tbsp almonds

optional

  • ice cream
  • mint leaves

Instructions

  1. Preheat the oven to 375 degrees. 

  2. Make the streusel, mix together the flour, oats, sugar, and butter in a medium bowl. Use your fingers until the butter is well combined. Refrigerate until needed. 

  3. Wash and chop the rhubarb and strawberries. 

  4. In a 1 quart pyrex, add the rhubarb strawberry extra sugar, flour, and vanilla. Top with the streusel. Then top with almonds

  5. Bake in the oven for 35-40 minutes, until the crust is golden brown

  6. Garnish with mint leaves and serve with a scoop of vanilla ice cream. 

Strawberry Rhubarb Crisp

Be sure to follow figsandflour on instagram and tag your recipes with #figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

Cherry Acai Bowl

Acai has been praised has a superfood, packed with antioxidants, polyphenols, and flavanoids. However, Acai has been found to have no more nutritional benefits than similar fruits like blueberries. Acai do however have mono and polyunsaturated fats which makes them more filling than traditional fruits. And regardless of all that they are delicious!

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Acai is perfect to continue to celebrate the Rio Olympics because the berry is harvested from the rain forests of Brazil and is unique to that habitat. I heard they even have an Acai bowl station at the Olympics!

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I first had an Acai bowl when I visited San Diego and fell in love with the delicious flavor (and eating outside in February). Slowly but surely, Acai bowls made their way to the east coast and now you can find Acai frozen packets at the grocery store! So now you make your very own Acai bowl no matter where you live! I served mine in a hollowed out watermelon after all my watermelon recipes!

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Cherry Acai Bowl

Summer in a bowl!

Ingredients

  • 1 packet of Sambazon Acai (100g)
  • 1 cup frozen cherries
  • 1/4 cup of vanilla soy milk
  • fruit for topping, (cherries, blueberries, strawberries, raspberries)
  • empty watermelon rind

Directions

  1. Run the acai packet under warm water, until the acai breaks up a little.
  2. Add the acai, frozen cherries, and soy milk into a blender/food processor. Pulse until smooth.
  3. Pour into a bowl.
  4. Add fruit as you wish!

I used these individual packets from Sambazon and found them at Yes! Organic Markets! 

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Red, White, & Blueberry Pancakes

The perfect pancakes for July 4th or Memorial Day or Labor Day! Hey even flag day or any day your feeling patriotic. You could eat them on Bastille Day too! and don’t forget National Strawberry Day (February 27th) or National Blueberry Pancake Day (January 28th).

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I think you get the point.

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But actually can someone tell me why national strawberry day and national blueberry pancake day are during the winter! that makes no sense! But hey mark your calendar now because don’t you just hate when you look on instagram and its national “insert food day” and you’re like ugh I don’t have that food at home.. do i have time to run to the store to buy it and make something and then take a picture before the day is over?!! I know I am not the only one…right!

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I used buttermilk in these pancakes because I had plenty left over from this Apricot Galette recipe from last week. If you don’t have any buttermilk you can also make my Raspberry Chocolate Chip Pancakes from Valentine’s Day. (I guess i like to celebrate national holiday’s with pancakes!) Just swap strawberries and blueberries for raspberry and white chocolate chips for chocolate chips. Just be careful about how many white chocolate chips you use because they are very sweet. Too  many white chocolate chips will ruin your pancakes.

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so without further ado… here’s the recipe!

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Shrimp Tacos with Apricot Strawberry Salsa

Are you shocked? I am putting yesterday’s fruit salsa on tacos. yes it’s predictable. I don’t care, do it anyway.

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I am all about convenience when it comes to healthy cooking. I usually like to buy frozen shrimp (only if it’s wild that is). But now that I am not 10 steps from Trader Joes, I couldn’t find wild frozen shrimp. So I went ahead and bought a few fresh ones.

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I got home and realized all over again why I buy them frozen. I had to peel and devein them. And it’s not just any vein its the intestine… enough said.

So moral of the story, sometimes buying frozen shrimp is not only quicker, it’s more appealing.

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Apricot Strawberry Avocado Salsa

I am calling this recipe part fruit salad, part salsa, part guacamole, because it really is a little bit of everything. Apricots and Strawberries, red onion, avocado and cilantro must equal

fruitalsamole

or

guacsalsuit

What do you think?!

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I really like the pairing of apricots and strawberries for the tart and sweet flavors. And I really love avocado period. So there is nothing wrong with this dish!

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Check back tomorrow for some ideas on how to use this, besides of course eating it straight from the bowl.

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Strawberry Pistachio Brie Crostini

Toast is so trendy right now.

But what is trendier than toast… mini toast!

So today I am sharing a recipe for a perfect bite sized appetizer.

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I have shared a recipe for this pistachio pesto before and I believe I said “it goes with everything.” Well, I am sticking to my word and pairing the pistachio pesto with strawberries and Brie cheese.

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The recipe for pistachio pesto I shared earlier made plenty of pesto, but if you are looking for just a little less you can try this ratio. There is also no kale in this version of the pesto.

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  • 20 shelled pistachios
  • 4 tsp olive oil
  • 1 TBSP Parmesan
  • small bunch of basil

I was able to use a small food processor instead of putting in the extra effort to clean out my big one.

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Also speaking of things cute and miniature and bite sized, how awesome are these individual brie cheeses. I found them at Trader Joes.  They are the perfect serving for 1!

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Strawberry Almond Oat Bars

Strawberries in season are usually to good to bake with. You buy them and before you know it you have stood in front of the fridge and finished them all.

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But since strawberries are so sweet and delicious, they obviously are perfect in baked treats. However, why ruin a naturally sweet fruit with lots of added sugar and butter.

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These strawberry almond oat bars are the perfect anytime snack. They are baked with healthy fats from almonds and olive oils.

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Make these on Sunday and you have the perfect after dinner sweet all week long!
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Strawberry Shortcake Overnight Oats

It’s Friday so Treat Yo Self! Right?

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Today’s overnight oats is a little more on the decadent side but can still fit within a healthy eating style. For this breakfast, oats, nonfat Greek yogurt and milk combine with fresh strawberries and a little bit of angel food cake to make these overnight oats a little special.

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And let’s talk about angel food cake for a quick second. Back when fat was mortal enemy number one, angel food cake was all the rage. I remember eating it often with strawberries and cool whip (because fat was evil). Now as our nutrition knowledge has expanded through advances in science…YES SCIENCE… we know that not all fat is bad. In fact, some fats like monounsaturated and polyunsaturated fats found in olive oil, nuts, and avocados can actually be good for your health in moderation.

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Now it turns out we should be paying more attention to our sugar intake. Angel food cake which used to be a good food happens to have a pretty good amount of sugar. But let’s be careful from calling sugar the devil and branding angel food cake as bad. Instead let’s resolve to eat less of it. And for many Americans this means quite a lot less.

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So today I am eating some sugar in my angel food cake. And I think you might enjoy some too!

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Ingredient of the week: Strawberries

Depending on where you live in the US it’s finally (or almost) strawberry season. I feel like on the east coast it is a little late this year. I have been going to the farmer’s market every week hoping to see rows and rows of strawberries, but I am still waiting.

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Strawberries are just the best! They are super sweet and go with everything. From salads to desserts they truly make everything better.

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