Ingredients
2-3/4 cups all-purpose flour
1-1/3 cups packed brown sugar
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg, room temperature
1 cup buttermilk
1/2 cup canola oil
2 teaspoons vanilla extract
1 cup chopped fresh strawberries
3/4 cup diced fresh or frozen rhubarb
TOPPING:
1/2 cup chopped pecans
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon cold butter

Directions:
In a large bowl, combine first 6 ingredients. In another bowl, whisk egg, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in strawberries and rhubarb. Fill greased or paper-lined muffin cups two-thirds full.

In a small bowl, combine pecans, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.

Bake at 400° until a toothpick inserted in center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

https://www.tasteofhome.com/recipes/nut-topped-strawberry-rhubarb-muffins/#RecipeCard​

Ingredients:
Filling
2 pounds rhubarb stalks, sliced 1/2-inch thick
1 1/4 cups sugar, divided
1 pound strawberries, hulled and quartered
3 tablespoons cornstarch
2 teaspoons fresh lemon juice
1 teaspoon pure vanilla extract
Topping
1 stick (4 ounces) unsalted butter, softened
1 1/2 cups light brown sugar
1 1/2 cups all-purpose flour
1 1/4 cups quick-cooking rolled oats
3 tablespoons canola oil
1 1/2 teaspoons cinnamon
3/4 teaspoon kosher salt

Directions:
Preheat the oven to 375°F. In a bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally. In another bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally.

Using a slotted spoon, transfer the rhubarb to the strawberries; discard any rhubarb juice. Add the cornstarch, lemon juice, and vanilla to the fruit and stir well.

Transfer the mixture to a 9- x 13-inch glass baking dish.

For the topping, combine all of the ingredients in a medium bowl. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form.

Sprinkle the topping evenly over the filling and bake for 30 minutes. Reduce the oven temperature to 325°F and continue baking for about 30 minutes longer, until the fruit filling is bubbling and the topping is nicely browned.

Let the crisp rest for 10 to 20 minutes before serving

​https://www.foodandwine.com/recipes/old-fashioned-strawberry-rhubarb-crisp

Ingredients:
1⅓ c chopped strawberries       ¼ c Red onion, chopped            
1Garlic clove minced                   1 Jalapeno pepper                          ½ c bell pepper, chopped
⅓ c Cilantro, chopped                  1 Tbsp Lime juice                             Salt and Pepper
 
Directions:
1) Chop the strawberries, bell pepper, onion and cilantro
2) Dice the jalapeno
3) Mince the garlic
4) Juice the lime
5) Stir all together and salt and pepper to taste. Best if served right away.
 
​Source: https://www.theyummylife.com/pico_de_gallo

Ingredients:
½ c milk                       
2-4 Tbsp lime juice
2 Tbsp honey
¼ tsp ground cinnamon
2 c fresh strawberries, hulled
 
Directions:
Process all ingredients in a covered blender until smooth
 
Source: https://www.tasteofhome.com/recipes/strawberry-lime-smoothies/

Ingredients:
2 Tbsp butter                                                        1 Tbsp honey
6 –6” flour tortillas                                                ½ tsp ground cinnamon
⅓ c cream cheese, softened                          1¾ quartered, fresh strawberries
 
Directions:
1) In a large skillet, heat 1 teaspoon butter over medium-low heat. Add 1 tortilla; cook each side until light golden, 1-2 minutes. Transfer to wire rack. Repeat with remaining butter and tortillas.

2) Beat together cream cheese, honey and cinnamon; slowly mix in yogurt until blended. Spread tortillas with cream cheese mixture; top with strawberries.
 
​Source: https://www.tasteofhome.com/recipes/fresh-strawberry-breakfast-tacos/

Ingredients:
R: Strawberries or raspberries or watermelon
O: Cantaloupe or mandarin orange slices
Y: Pineapple
G: Kiwifruit or Green Grapes or Honeydew melon
B: Blueberries
V: Red grapes
skewers
 

Directions:
1) Wash the fruit and pat dry.
2) Cut about 2” slices of kiwi and melon. Use small cookie cutters to cut shapes for 3) melon and kiwi if desired or cut into cubes.
Assemble skewers by alternating the fruit in rainbow color order

Rainbow order: Red, Orange, Yellow, Green, Blue, Violet
 
​Source: https://www.momables.com/fruit-skewers/#recipe

Ingredients:
2 c plain or vanilla Greek yogurt                        2 c fresh or frozen blueberries
2 c fresh or frozen mixed berries                       ¼ head of red cabbage
1 whole banana, peeled                                       ¼ c honey
1 c cranberry or grape juice
 
Directions:
Throw all the ingredients in a blender and mix until smooth. Taste and adjust sweetness, creaminess...whatever it needs! Add ice if it needs to be more "frozen."
 
Source: https://www.thepioneerwoman.com/food-cooking/recipes/a11372/purple-resolution-smoothie/

Ingredients:
10—3 oz paper cups                              1 c mixed fresh berries, chopped if necessary
2 ¾ c honey Greek yogurt                     ¼ c water
2 Tbsp sugar                                            10 wooden pop sticks
 
Directions:
1) Fill each cup with about 1/4 cup yogurt. Place berries, water and sugar in a food processor; pulse until berries are finely chopped. Spoon 1-1/2 tablespoons berry mixture into each cup. Stir gently with a pop stick to swirl.

2) Top cups with foil; insert pop sticks through foil. Freeze until firm.
 
​Source: https://www.tasteofhome.com/recipes/frozen-berry-yogurt-swirls/

​INGREDIENTS
 1 pound fresh strawberries
 1/4 to 1/2 cup sugar, depending on the sweetness of the berries
 3 tbsp. bottled key lime juice
 1/4 cup crème fraiche or sour cream
 1/4 cup half and half

DIRECTIONS
Rinse the berries and then remove their caps.  Transfer the berries into a blender.
 
Add the sugar, juice and crème fraiche/sour cream and blend until the berries are finely chopped.  Add the half and half and puree.
 
Transfer into a glass bowl or jar, cover and refrigerate overnight.  Taste and adjust the seasoning with a bit more lime juice, if needed. 

Serve Chilled.
 

INGREDIENTS
1 1/2 cups trimmed fresh sugar snap peas
1 (4-oz.) package baby arugula
2 cups sliced strawberries
1 cup seeded and chopped cucumber
3/4 cup frozen baby peas
4 ounces Gorgonzola or feta or blue cheese, crumbled
6 cooked bacon slices, coarsely chopped
Sweet Basil Vinaigrette
 
DIRECTIONS
Arrange sugar snap peas in a steamer basket over boiling water.  Cover and steam 1 to 2 minutes or until crisp-tender.  Plunge peas into ice water to stop the cooking process; drain.  Cut peas diagonally in half.
 
Toss together arugula, berries, cucumber, baby peas, cheese, bacon, and sugar snap peas in a large serving bowl.