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3 cups Rader Farms Wild Blueberries
3 cups frozen Rhubarb
2 cups flour
3/4 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 cup cold butter or margarine
1 cup milk
1/2 teaspoon vanilla
Topping:
2 teaspoons cinnamon
2/3 cup sugar
1/4 cup cornstarch
1 1/2 cup boiling water
Heat oven to 350°F. Partially thaw frozen blueberries and rhubarb according to package instructions. Don’t let the fruit become juicy! Using Pam, lightly grease entire 13x9x2 baking pan. Arrange fruit in baking pan. Combine flour, sugar, baking powder and salt in medium-sized bowl. Cut in butter or margarine until crumbly. Stir in milk and vanilla. Spoon this mixture evenly over fruit. Combine sugar, cinnamon and cornstarch in small bowl and sprinkle over fruit. Pour boiling water over entire mixture. Bake for 40-45 minutes until a golden brown.
4 cups Rader Farms Nature’s Three Berries (Raspberries, Blueberries & Marionberries)
2 tablespoons flour
1 cup sugar
1/4 teaspoon cinnamon
2 tablespoons butter or margarine (room temperature)
1 8 or 9” pre-made pie crust (You will need both bottom and top crusts!)
Heat oven to 350°F. Partially thaw berries according to package instructions in large bowl. It is important that you don’t allow the fruit to become juicy. Place pie crust in bottom of lightly greased 8 or 9” pie dish. Combine flour and sugar in medium bowl. Once berries are thawed, add flour and sugar. Pour this mixture into pie crust. Pat butter evenly over the berry mixture and place pie crust on top. Bake for 40-45 minutes.
2 1/2 cups Rader Farms Wild Blueberries
2 1/2 cups frozen Raspberries (May substitute both berries for 5 cups of Rader Farms Nature’s Three Berries–(Raspberries, Blueberries & Marionberries))
5 eggs
3 egg yolks
1 cup granulated sugar
3/4 cup fresh lemon juice
Pinch of kosher salt
1/2 cup cold unsalted butter, cut into 1/2-inch cubes
1 cup cold heavy cream
3 tablespoons powdered sugar
3 – 4 tablespoons granulated sugar
6 mint leaves
Lemon Curd: Whisk together the eggs, egg yolks, and granulated sugar in the top pan of a double boiler or in a medium metal bowl until well mixed. Set over a saucepan filled with 2 inches of simmering water over medium heat. Add the lemon juice and kosher salt. Cook, whisking constantly, until thickened, 7 – 10 minutes. Remove from heat and whisk in butter until smooth. Using a rubber spatula, scrape the mixture into a medium-mesh sieve set over a bowl. Strain the mixture into the bowl, pressing with the back of the spatula. Cool slightly at room temperature, then refrigerate until firm, at least 1 hour. Combine the cream and powdered sugar in a standing mixer with the whisk attachment. Beat on high speed until soft peaks form, about 1 minute. The cream should slowly fall forward when lifted with a whisk. Or, use an electric hand mixer. Fold half of the whipped cream into the chilled lemon curd, then fold in the remaining cream. Refrigerate until ready to assemble.
Berries: Just before assembling the parfaits, gently toss the berries and 3 tablespoons of the granulated sugar in a medium bowl. Add the remaining tablespoon sugar if necessary, depending on the sweetness of the berries.
To assemble: Fill six 8 to 10 ounce parfait glasses, wineglasses, or other decorative glasses with 1/4 cup of the berries, followed by a heaping 1/3 cup of the lemon mousse. Repeat the layering process. Distribute the remaining berries on top of the parfaits. Garnish each with a mint leaf just before serving.
3 cups frozen Rhubarb
1 1/2 cup frozen Raspberries or Strawberries
3/4 cup sugar
3 tablespoons flour
1 cup flour
1/2 cup brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
6 tablespoons butter, softened
1/3 chopped walnuts (optional)
Heat oven to 350°F. Butter a 9-inch square baking dish. Cut rhubarb into 1-inch pieces. Place in prepared pan. Top with berries. Do not thaw berries first. Sprinkle fruit with sugar and flour. In a small bowl, combine flour, sugar, baking powder and salt. Add butter and mix with fingers until mixture is coarse. Add nuts. Sprinkle topping over filling. Double topping for heavier coverage. Bake until fruit is soft and bubbly and topping is browned, about 35 to 40 minutes. Serve with vanilla frozen yogurt or light whipped topping.
1 cup Rader Farms Nature’s Three Berries (Raspberries, Blueberries & Marionberries)
8 lemons
1 1/2 cups sugar
8 cups water
cracked ice
Finely grate enough lemon zest to measure 1 tablespoon and place in a large nonaluminum bowl. Squeeze the juice from the lemons and add to the bowl along with the sugar. Stir until the sugar dissolves. Place the berries in the bottom of a large pitcher. Lightly crush with the back of a spoon, leaving some berries whole. Add the lemon mixture and pour in the water. Stir well and pour over cracked ice in tall chilled glasses.
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