Rhubarb and Strawberries are great right now. Use them fresh or prep for the freezer. Either way works.


  • 2 Cups rhubarb washed and cut into small chunks
  • 1 cup sliced strawberries
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 tablespoon lime juice
  • 1 tablespoon corn starch disolved in water

Place all ingredients except cornstarch and water in a sauce pan. Simmer on medium low heat until tender. Stir in cornstarch water mix into sauce. Simmer and stir until it thickens. Set aside.

Sour Cream Cake

  •  2 1/4 cups (315g) all-purpose flour
  •  2 teaspoons baking powder
  •  1/2 teaspoon baking soda
  •  1/2 teaspoon salt
  •  3/4 cup sour cream liquified
  •  3/4 cup  whole milk
  •  1 cup butter, softened to room temperature
  •  1 1/2 granulated sugar
  •  5 large egg whites
  •  1 tablespoon pure vanilla extract

Mix flour, baking soda, baking powder and salt in a bowl. Set aside. In a second bowl mix milk and liquified sour cream. Just put the sour cream in the microwave for a few seconds to liquify.

In a stand mixer with paddle beater in place beat together butter, sugar, egg whites and vanilla. Gradually add milk and sour cream.

Mix in flour mixture a little at a time. Mix well but don’t over beat.

Spray a 9×13 cake pan with non-stick spray and line with parchment paper.

Evenly spoon batter into prepared pan and bake in a 350 degree pre/heated oven for 30 minutes.

To serve, cut cake in squares and top with sauce. Garnish with whipped cream snd fresh strawberry slices.

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