Submitted by Eileen Hundt 

The combination of strawberries and rhubarb is so good together; it is both sweet from the strawberries and tart from the rhubarb and has the perfect crunchy golden brown, and sweet, oat crumble topping. 

• 1 C. quick oats
• 1/2 C. flour
• 1/2 C. brown sugar
• 1/2 tsp. cinnamon
• 1/8 tsp. salt
• 1/2 C. cold butter or margarine, cut into chunks
• 2 C. fresh rhubarb
• 3/4 C. sugar
• 2 Tbsp. cornstarch
• 4 C. strawberries, rinsed and drained 

In a large bowl, mix oats, flour, brown sugar, cinnamon, and salt. With your fingers or a pastry blender, rub or cut butter into oat mixture until coarse crumbs form. Cover and chill. Rinse rhubarb - trim off and discard green parts of stalks. Cut red parts into 1/2 inch-thick slices. In a large bowl, combine sugar, cornstarch, strawberries, and rhubarb. Pour into a shallow 2-3 qt. baking dish or into 8 individual ramekins and sprinkle evenly with topping mixture. 

Bake at 350 degrees until topping is golden brown and fruit is bubbling, about 45 minutes, for a 2-3 qt. baking dish and about 25 minutes for individual ramekins. Serve warm.

It's freezing outside so it's only appropriate to make your friends or family a frozen pie! Super yummy and sure to please!

• 1 9” graham cracker crust - homemade or purchased
• 1 8-oz. package softened cream cheese
• 1 Tbsp. sugar
• 1 14-oz. can of sweetened condensed milk
• 1/3 C. of fresh squeezed lime juice (2-3 limes)
• Zest of two limes, divided
• 1/2 tsp. vanilla|
• 1/2 tsp. almond extract
• 1 qt. fresh in-season strawberries, sliced, slightly crushed and sweetened with 3/4 C. sugar (or to taste) OR 1 large package frozen strawberries, thawed
• 1 Tbsp. fresh lime juice  

In a large mixing bowl mix cream cheeses and sugar together until creamy. Gradually add condensed milk, vanilla, almond extract, lime juice, and zest. Pour into crust. Freeze for at least 4 hours. Wash, hull, slice, and slightly crush strawberries. Add sugar and 1 Tbsp. fresh lime juice then refrigerate. (If you are using frozen strawberries, omit the sugar.) Slice pie in individual pieces and ladle strawberries over pie. Keep the pie frozen.

This wonderful pie is just as delicious as a cup of hot cocoa!

Filling

• 2 ½ C. whole milk
  
• ½ C. half & half
  
• 1 ¼ C. sugar
  
• 4 egg yolks
  
• 1/3 C. cornstarch
  
• 1/3 C. Hershey’s Cocoa
  
• ½ tsp. coffee extract OR 1 rounded Tbsp. finely ground espresso powder
  
• ¼ tsp vanilla
  

Garnish – Optional

• Whipped cream
• Marshmallow cream
• Marshmallows
• Chocolate syrup

Mix milk, half & half, sugar, egg yolks in medium pan. Sift cornstarch, cocoa and espresso powder, if using, and add to pan. Cook on medium heat, stirring constantly until mixture thickens. Add vanilla extract and coffee extract, if using. Pour filling into pie crust, cover with plastic wrap and refrigerate for at least 3 hours. Garnish with whipped cream, drizzled marshmallow cream or marshmallows and chocolate syrup.