Proven Harvest
Strawberry Recipes
strawberry rhubarb margarita
Strawberry Rhubarb Margarita

serving iconYields About 8 Servings


6-10 rhubarb stems chopped
4 cups strawberries, washed and trimmed
1/2-1 cup cane sugar or agave syrup
1 cup lime juice
1 1/2 cups tequila
3/4 cup triple sec
Crushed ice
Coarse salt and lime wedges for salt rims (optional)

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1. Using a sharp knife or peeler peel off rhubarb skins in thin strands and set aside for garnish. Rub the rims of your glasses with lime wedges and dip in the salt to rim.

2. Place chopped rhubarb, 1/2 c lime juice and sweetener in a sauce pan. Cook on medium heat until the consistency of a chunky jam and set aside to cool.

3. Place cooled rhubarb mixture, strawberries, remaining lime juice, tequila and triple sec in a blender and blend until smooth. Add ice and water and blend to your preference. Pour into your prepared glasses and garnish with rhubarb twirls and enjoy!

vanilla panna cotta with strawberry sauce
Vanilla Panna Cotta With Strawberry Sauce

serving iconServes 8 People


1 1/4 cups whole milk
1 Tbsp (~10 g) unflavored gelatin
2 3/4 cups heavy cream
2 tsps of vanilla extract
1/3 cup of sugar
Pinch of salt

Strawberry Sauce
10 oz Proven Winner Red Fragaria strawberries, hulled and quartered
1/3 cup of sugar
pinch of salt
2 tsp fresh lemon juice

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1. Place 8 ramekins on a baking sheet, and set aside.

2. Pour the milk into a medium pan, and sprinkle the gelatin on top of the milk. Let stand for about 8 minutes to soften.

3. Heat the milk over medium heat for about 2 minutes. Stir constantly, making sure to get in the corners of the pan. Remove from the heat when the mixture is approximately 140 degrees or hot to the touch. Do not boil.

4. Add the sugar and salt to the hot milk, and stir until the sugar dissolves, 1-2 minutes. Finally, add the cream and vanilla to the saucepan of milk. Stir until combined.

5. Divide the panna cotta equally amongst the 8 ramekins. Allow to cool for 15 minutes. Cover the baking sheet with a lid or plastic wrap. Refrigerate for at least 6 hours.

6. While the panna cotta chills, make the strawberry sauce. Place the strawberries, sugar, and salt in a pan. Stir over medium heat until the sugar dissolves and the berries break down, about 10 minutes. Remove from heat and allow to cool for 10 minutes in the pan. Transfer the strawberry mixture and lemon juice to a blender, and blend until smooth.

7. Place a fine sieve over a bowl and strain the strawberry mixture. Press with the back of a spoon to release the sauce into the bowl. Cover and chill while the panna cotta sets.

8. Spoon the chilled sauce on top of each of the 8 ramekins of panna cotta just before serving.

strawberry parfait
Strawberry Parfait

serving iconYields About 2 Servings


1 1/2 cups granola
1 – 1/2 cups sliced strawberries
1 1/2 cups greek yogurt
1 Tablespoon agave or honey
A dash of lemon zest


1. Layer the granola, strawberries and yogurt in a bowl or glass reserving some fruit for the top.

2. Add final layer of strawberries, drizzle with honey or agave and zest a bit of lemon on top. Enjoy!

strawberry banana smoothie
Strawberry Banana Smoothie

serving iconYields 1 Serving


1 cup frozen strawberries
1 peeled frozen banana
1 cup milk of your choice
2 tablespoons greek yogurt
Honey or agave to taste


1. Place all the ingredients in a blender and blend until smooth. Add sweetener to taste and enjoy!