Strawberry Lemon Dressing

Strawberry Lemon Dressing

This vinaigrette will be tasteless unless made with ripe strawberries. It looks a lovely deep pinky red color. If you find the dressing a little tart, add a sugar in small amounts until you get the taste you like. I serve it with grilled, sliced chicken over arugula with slices of cucumber and a few strawberries also cut into slices – great for a summer lunch outside (maybe accompanied by a chilled Rose wine).


8  oz ripe strawberries

1/2 tbsp. freshly squeezed lemon juice

1 tbsp. extra virgin olive oil

Salt and freshly ground pepper


Puree the strawberries in a food processor, then add lemon juice, olive oil and salt and pepper.


Strawberry and Rhubarb Compote

Strawberry and Rhubarb Compote (4)

Over the years I have seen many recipes using this blend of fruits – pies, cobblers, crumbles and more. As it is the height of the strawberry season in Florida, I thought I would make a strawberry rhubarb compote – only use ripe strawberries that really taste like a strawberry. Instead of using sugar, say between 1/4 and 1/2 cup, I used 2 tbsp. organic blue agave ( . The result was very good. The two fruits complement each other well.

If you wanted to make it and top it with meringue (see Eton Mess Recipe) in individual ramekins, I would use the juice of half an orange instead of a whole orange and then the mixture would be firmer or  you could just keep reducing the original recipe.

Just had a thought – could be made into a puree and it could be drizzled over fruit or fruit salad. I am going to drizzle it over sliced pears, I think.

3/4 pound rhubarb – rinsed and cut into 1″ pieces

Juice and pulp of 1 large orange

3/4 pound ripe strawberries – rinsed and cut in half or quarters, depending on size of strawberries

2 tbsp. agave syrup

Place rhubarb, orange juice and pulp in a saucepan and cook for 5 minutes until rhubarb is soft.

Add strawberries and cook for a further 5 minutes.

Add 2 tbsp. agave syrup and cook for a further 5 minutes.