Rhubarb and Strawberry Crunch

According to recent feedback, many readers feel that strawberries today are tasteless and woody. I agree - about imported varieties that are not in season. But I always advocate local berries, which are full of flavour and fruitiness. Using local fruit from whatever province or state you're in makes a huge difference to a dish. I also make strawberry jam at this time of the year and freeze strawberries crushed in baggies to make strawberry sauces or other dishes later on. 

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