Recipes Using MaineFlavor Intense Strawberry Sauce

Sublime Strawberry-Rhubarb Shortcake (4 servings)

  • 6 stalks fresh rhubarb, cleaned and sliced
  • ¼ cup water
  • ¼ cup cane sugar or panela
  • pinch of sea salt
  • 1 quart fresh strawberries, cleaned, hulled, and cut into halves (or quarters, if quite large)
  • 25 mL MaineFlavor Intense Strawberry Sauce, thawed
  • 25 mL MaineFlavor Intense Rhubarb Sauce, thawed
  • Whipped cream or ice cream (optional)
  • Your choice: shortcake, biscuits, angel-food cake, or shortbread petticoat tails*

We love the savory goodness of homemade biscuits, but often choose to serve this with simple but incredibly delicious, handmade petticoat tails (see our recipe below).  In any case, make or purchase your choice of shortcake, biscuits, angel-food cake, or shortbread petticoat tails before you prepare the fruit topping.

Place rhubarb, water, and sugar in medium-large saucepan and stir to combine.  Bring to a boil over moderate heat, then reduce heat to a gentle simmer, stirring occasionally, until rhubarb is tender.  Remove from heat and let cool to room temperature, while you prep the strawberries.  Place the thawed sauces in a roomy bowl (2-quart or 3-quart) and stir to combine them.  Add the cut strawberries and gently toss to coat the berries with the strawberry-rhubarb sauce.

For each serving, place one petticoat tail (or the bottom of a split biscuit, or a shortcake or slice of angel-food cake) on a dessert plate.  Top with some of the cooked rhubarb, spoon some of the strawberry mixture over that, and lean a second petticoat tail (or the biscuit top) at a pleasing angle.  If desired, add a dollop of whipped cream or ice cream alongside.  Enjoy! 

*Shortbread Petticoat Tails (8 pieces)

  • 6 Tablespoons salted butter, at room temperature
  • ¼ cup cane sugar or panela
  • Pinch of sea salt
  • ¾ cup all-purpose flour
  • ¼ cup cornstarch
  • extra cane sugar or panela, for sprinkling
Preheat oven to 350˚F. Cream the butter with ¼ cup sugar and sea salt until light and fluffy.  In a small bowl, whisk the flour and cornstarch together until well-blended.  Add the flour mixture to the butter mixture and beat until thoroughly combined.  Cover with a sheet of parchment paper, waxed paper, or plastic wrap about the size of the cookie sheet.  Chill for at least 20 minutes.  Use a rolling pin, frequently changing direction, to ease the dough evenly into a 9” circle.  Remove the paper/plastic.  Sprinkle/spread about 1 Tablespoon of sugar evenly across the surface of the shortbread circle.  Use the back edge of a large knife to score the circle into 8 connected wedges.  Use a fork to press a rustic ½” border around the outer edge of the circle.  Use the fork tines (or a cracker docker) to pierce designs into each wedge, making plenty of tiny holes that will allow steam to escape during baking.  Bake 35 minutes, or until golden and cooked through.  Remove from oven and immediately cut along the scored lines with a sharp knife or a pizza cutter to separate the 8 wedges.  Carefully transfer the wedges to wire racks and cool completely.  Store in air-tight containers if not using immediately after cooling.


Also, try...

  • adding a few dots or a squiggle of this sauce alongside
    • Gorgonzola or any blue- or green-veined cheese
    • Camembert
  • using this sauce to garnish any dessert that features
    • chocolate
    • lemon
    • ginger
    • banana
    • orange
    • vanilla
  • combining this sauce with walnut oil, a little freshly-squeezed lemon juice, whatever herbs you fancy, salt, and pepper for an amazing strawberry vinaigrette
  • mixing this sauce into citrus seltzer or lemonade for a refreshing drink
  • substituting this sauce instead of jelly on your favorite nut butter sandwich
  • blending this sauce with your favorite cold milk to make the best strawberry milk ever!