strawberry

Laura’s Strawberry Rhubarb Crumble Pie

Strawberry rhubarb crumble pie | Hello Victoria

Do you have recipes that you associate with a specific person? I grew up with plenty of recipes we always called by the name of the person who introduced us to it – “Heather’s Dip”, “Grandma’s Ammonia Cookies”… or in this case Laura’s strawberry rhubarb pie. So-called because it was my sister-in-law who first discovered the recipe, and introduced me to it. That, and she loves this pie, so I always think of it as hers.

So when we had a glut of rhubarb in the allotment, I could think of one thing I wanted to make with it! Well, I could think of a ton of things I wanted to make, but this was first on my list.

Strawberry rhubarb crumble pie | Hello Victoria

Strawberry rhubarb crumble pie | Hello Victoria

Pies aren’t as big here in the UK as they are in Canada and the US – most people would be quicker to make a crumble with rhubarb. Or maybe even a tart, but not pie. I, for one, love making pies as they leave so much room for creative decoration! Crumbles are good and all, but they leave little to be done artistically. Pies are sooooo much better to play with!

In this instance, I opted to make little strawberries out of excess dough, and added them to some leaves and a braided edge. I love braids on pie crusts! Even though this pie can be made with a single crust, I almost always make a double so that I have more to play with, or sometimes swap the crumble for a lattice top. I love a good lattice…

Strawberry rhubarb crumble pie | Hello Victoria

Strawberry rhubarb crumble pie | Hello Victoria

Of course, you can also make a double batch of the dough to freeze one half, and make another pie later! Since the dough recipe requires a single egg to make a double batch, it’s easier to just make the double batch than divide in two. This recipe was another one that Laura introduced me to, and I’ve used it for every pie I make, ever since. (more…)

No-Churn Strawberries and Cream Ice Cream

No-churn strawberries + cream ice cream | Hello Victoria

In my quest for more no-churn ice cream recipes, I came up with this delight. It’s strawberries and cream season over here, especially with Wimbeldon just over, so why not ice cream? Enter my way to use up some of summer’s red + juicy bounty – strawberries and cream ice cream!

Now, just a word of warning, this stuff is rich! Basically, lots of no-churn recipes out there use only cream, with no milk. The increase in fat (and the ability to whip it up) makes it nice and soft sans ice cream maker. The only thing is that you’re eating a lot of cream. So this is the kind of ice cream to consume in small doses, just like gelato! (Man I love gelato…)

No-churn strawberries + cream ice cream | Hello Victoria

I’m working on another vanilla base that uses some milk in it to cut the fat, but it’s not ready yet. I’m hoping to use is to make honeycomb ice cream, just like the kind Richard loves from Nothern Ireland, but am debating adding a ripple of chocolate to it. Good idea, or keep it simple? (more…)