There’s something magical about the moment rhubarb and strawberries come into season together. Their flavors were simply made for each other — the tartness of the rhubarb, the natural sweetness of the berries, and that bright burst of spring they bring to every bite. These Strawberry & Rhubarb Slices capture all of that seasonal goodness in one easy, old‑fashioned bake.
With a buttery shortbread base and a soft, almost custardy fruit topping, they’re the kind of dessert that disappears quickly at any gathering. They’re simple to make, perfect for using up a fresh harvest, and just as delicious a day or two later. If you’re looking for a spring dessert that’s comforting, nostalgic, and wonderfully moreish, this recipe is sure to become a favorite.
- 3/4 cup (170g) butter (3/4 cup)
- 1 1/2 cups (210g) of plain flour
- 7 TBS sugar
- 2 large eggs
- 1 cup (195g) of white sugar
- 1/2 cup (100g) soft light brown sugar, packed
- 1 cup (125g) of plain flour
- 3/4 tsp baking powder
- 1/2 tsp salt
- 10 sticks of rhubarb sliced into 1/4 inch slices (about 3 cups)
- 6 or 7 large fresh strawberries, halved and sliced 1/4 inch thick (about 1 cup)
- icing sugar to serve (optional)
- I use salted butter. That is all I keep in the house.
- Plain flour is the same as all-purpose flour. Do NOT use self raising flour.
- I use Kirkland Organic granulated sugar for the base. In the U.K. use caster sugar.
- If I was in the U.K. I would use soft light Muscovado sugar in place of the soft light brown sugar.
- Make sure you don't cut the rhubarb too thickly. This helps to ensure it will cook in the alotted time. Same with the strawberries.
- First make the topping as it will need to sit for about half an hour before proceeding. Beat the eggs together with the sugars.
- Sift together the flour, baking powder and salt. Stir this into the egg mixture. Add the fruit and stir to combine Allow to stand for half an hour. (This helps the fruit release some juices and the batter hydrate properly.)
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 by 13 inch baking tin really well. Set aside. (You could also line the bottom with baking parchment if you wish)
- Rub the butter into the flour for the base. Stir in the sugar. (Use a snapping motion with your fingers to rub the butter in)
- Press this mixture into the bottom of the pan. (Smooth it out with the bottom of a metal measuring cup.)
- Spread the fruit mixture evenly over top of the bottom crust. (I use the back of a metal spoon to smooth it out.)
- Bake in the heated oven for 30 to 45 minutes, so that the mixture is set and slightly golden.
- Allow to cool completely before cutting into slices. (Leaving it to cool completely helps you to be able to cut neater slices.)
- Dust with icing sugar to serve. (Pretty but optional.)
🌟Prep the topping first. Mix the fruit and custard ingredients before starting the base so the mixture can rest for about 30 minutes. This little pause helps the fruit release its juices and gives the topping a lovely texture.
🌟Use cold or room‑temperature butter. Don’t melt the butter for the base. Cold or softened butter rubbed into the flour and sugar gives you that tender, sandy shortbread texture.
🌟Rub the butter in well. Use your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs. This ensures the base bakes evenly and doesn’t turn heavy.
🌟Slice the fruit evenly. Aim for ¼‑inch slices for both the rhubarb and strawberries. Even pieces bake more uniformly and prevent soggy spots.
🌟Don’t rush the bake. Bake until the topping is set and lightly golden. Ovens vary, so start checking at 30 minutes and give it a little longer if the center still looks wobbly.
🌟Cool completely before cutting. The custardy topping firms up as it cools, giving you neat, clean slices. It’s worth the wait.
🌟Add a dusting of icing sugar. Optional, but it makes the slices look extra pretty and bakery‑worthy.
🌟They keep beautifully. These slices are delicious the day they’re made and still lovely two days later — perfect for making ahead.
🌟Feel free to play with the fruit. Blueberries, blackberries, or a different ratio of rhubarb to strawberries all work well. This is a very forgiving recipe.
Strawberry & Rhubarb Slices
A crisp buttery shortbread-like base, topped with an almost butter-tart-like topping loaded with fresh strawberries and rhubarb. Rich, moist and delicious.
Ingredients
- 3/4 cup (170g) butter (3/4 cup)
- 1 1/2 cups (210g) of plain flour
- 7 TBS sugar
- 2 large eggs
- 1 cup (195g) of white sugar
- 1/2 cup (100g) soft light brown sugar, packed
- 1 cup (125g) of plain flour
- 3/4 tsp baking powder
- 1/2 tsp salt
- 10 sticks of rhubarb sliced into 1/4 inch slices (about 3 cups)
- 6 or 7 large fresh strawberries,halved and sliced 1/4 inch thick (about 1 cup)
- icing sugar to serve (optional)
Instructions
- First make the topping as it will need to sit for about half an hour before proceeding. Beat the eggs together with the sugars.
- Sift together the flour, baking powder and salt. Stir this into the egg mixture. Add the fruit and stir to combine Allow to stand for half an hour.
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 by 13 inch baking tin really well. Set aside.
- Rub the butter into the flour for the base. Stir in the sugar.
- Press this mixture into the bottom of the pan. Smooth it out with the bottom of a metal measuring cup.
- Spread the fruit mixture evenly over top of the bottom crust.
- Bake in the heated oven for 30 to 45 minutes, so that the mixture is set and slightly golden.
- Allow to cool completely before cutting into slices.
- Dust with icing sugar to serve. (optional)
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
I have a confession to make. I am not a fan of store-bought, ready-made coleslaw. It's too bland for my taste and often far too gloopy. I like my coleslaw to have a nice flavor and plenty of texture. Bland coleslaw is a no no for me.
I had a mother who made great coleslaw. Everything I know about making coleslaw was learned at her knee. I used to love to watch her putting it together. Everything was hand sliced, from the cabbage right down to the carrots, onions, etc. She would stand at the counter with her trusty knife and slice everything very thinly. Nothing was ever grated, and she did not have a food processor. Personally, I think that the only way to get a good texture for your coleslaw is to cut everything by hand.
Her dressing was always made from scratch, and it was just right. Not too sour, not too sweet, not to thick or gloopy and she didn't measure everything. She seemed to know just by instinct what to put into the slaw, and it was always delicious. I have been making coleslaw her way my whole life. Always from scratch. Never grated, always hand cut. It does make a difference and my dressings are always handmade, from scratch as well. I never have any complaints.
With us coming into the warmer months, the salad months as I like to call them, I thought I would curate some of my favorite coleslaw salads here for you this morning. Each one is delicious in it's own right.
FIVE COLESLAW FAVORITES.
FIVE COMPLETELY DELICIOUS VERSIONS.
Try one. I think you'll find this is the year your coleslaw gets interesting. I have also included some handy hints and tips to help you make sure that the coleslaw you make will be the best version that you have ever made!
.JPG "Memphis Coleslaw")
This Classic Memphis‑Style Coleslaw is everything a great slaw should be — crisp, creamy, sweet, and tangy with just the right hit of celery seed to make the flavors sing. It comes together in minutes, especially if you start with a bag of shredded cabbage and carrots, and the dressing is a simple whisk‑together wonder made from everyday staples like mayonnaise, Dijon, cider vinegar, and a touch of sugar for balance.
After a short chill, the vegetables soften ever so slightly while staying beautifully crunchy, soaking up that luscious dressing. It’s the perfect small‑batch slaw for burgers, hot dogs, pulled pork, cold plates, or any warm‑weather meal when you want something refreshing without turning on the stove. A true summer staple — bright, creamy, and irresistibly moreish.
This recipe for coleslaw brings back everything you loved about the original KFC slaw — the one that was finely chopped, creamy, tangy, lightly sweet, and wonderfully crunchy, not the chunky, rubbery version you get today. Your small‑batch recipe captures that classic flavor perfectly, using simple everyday ingredients like full‑fat mayo, buttermilk, lemon, sugar, and a whisper of grated onion for that unmistakable old‑school taste .
The magic happens during the chill time: a couple of hours in the fridge lets the cabbage soak up all those bright, creamy flavors without ever going soggy, giving you that light, refreshing crunch you remember so well . It’s the perfect amount for one or two people — no giant bowl lingering in the fridge for days — just a fresh, nostalgic little taste of the KFC coleslaw we all grew up loving. It is very easy to double this recipe should you want to feed more than a few people.
A simple, comforting classic… and absolutely delicious.
.JPG "macaroni coleslaw")
This is is the happiest kind of summer mash‑up — all the creamy, tangy goodness of classic coleslaw meets the tender bite of a chilled macaroni salad. It’s bright, crunchy, and full of texture thanks to cabbage, carrots, spring onions, cucumber, celery, green pepper, and those irresistible little pops of water chestnut crunch . Every forkful gives you a mix of creamy dressing, crisp vegetables, and perfectly al dente pasta, making it the kind of salad that disappears quickly at BBQs, potlucks, and picnics.
The sweet, creamy dressing clings beautifully to the ditalini, settling into all those tiny nooks and crannies for maximum flavor in every bite . And because it’s as colorful as it is tasty, it brings a cheerful pop to any summer table — the sort of dish people take one scoop of… then circle back for seconds.
Fresh, crunchy, creamy, and wonderfully satisfying — this is the salad that kicks off salad season with a smile.
is the kind of old‑fashioned, tangy cabbage salad that feels like it came straight from a neighborhood deli counter — crisp, refreshing, and wonderfully simple. Instead of a creamy dressing, this version uses a bright, sweet‑and‑sour oil‑and‑vinegar mixture that lets the vegetables shine, giving every bite a lively crunch and a clean, zippy finish. It’s packed with hand‑shredded cabbage, carrot, onion, peppers, celery, and a sprinkle of fresh parsley for color and freshness, all tossed together in a dressing that’s been loved in your family for decades .
The flavors only get better as it sits — the vegetables stay crisp while soaking up that tangy dressing, making this a perfect make‑ahead salad for sandwiches, quiche, potlucks, or warm‑weather meals when you want something light but full of personality . It’s nostalgic, vibrant, and endlessly versatile… a true deli classic that never goes out of style.
This Cheese Slaw is coleslaw with a little extra magic — crisp, hand‑shredded cabbage and carrot tossed in a creamy, tangy dressing, then folded together with a generous handful of grated cheddar for a savory twist that makes every bite irresistible. It’s the perfect balance of crunch and creaminess, with the cheese adding richness and depth without ever weighing things down. As you say, bland, gloopy coleslaw is a firm no, and this version delivers exactly the opposite: bright flavor, great texture, and that moreish quality that keeps everyone going back for another spoonful .
The dressing — a simple mix of mayo, salad cream, cider vinegar, sugar, and celery salt — clings beautifully to the vegetables, and the cheese melts ever so slightly into the mix as it chills, giving the whole bowl a luscious, deli‑style finish . It’s the kind of slaw that disappears quickly at the table; in fact, your guests have already declared it “the best coleslaw they’ve ever eaten,” and there were no leftovers to prove otherwise.
Fresh, creamy, savory, and wonderfully different — this is coleslaw with personality, and it shines alongside everything from cold meats to simple sandwiches.
And there you have it! Five deliciously different ways to add coleslaw to your summer cookouts, BBQ's or Picnics. I guarantee everyone will fall in love with each version and be begging you for the recipe!
🌿 Hints & Tips for Making Really Great Coleslaw
🥬 Start With the Freshest Vegetables
Crisp, tight‑leafed cabbage makes all the difference.
If the cabbage feels soft or rubbery, your slaw will too.
A mix of green and a little red cabbage adds color and crunch.
🔪 Shred Thoughtfully
Hand‑shredding gives the best texture — thin, delicate ribbons that stay crisp.
A food processor works in a pinch, but pulse gently to avoid mush.
For KFC‑style slaw, chop the cabbage very finely for that classic texture.
🥕 Add Crunchy Extras
Carrot, celery, peppers, spring onions, and even water chestnuts add layers of texture.
Keep pieces small so everything blends evenly with the dressing.
🧂 Season the Vegetables First
A tiny sprinkle of salt on the cabbage helps draw out excess moisture.
Let it sit 5–10 minutes, then blot lightly — this keeps your slaw from going watery.
🥣 Build a Balanced Dressing
Great slaw dressing hits creamy + tangy + sweet + salty.
A splash of cider vinegar or lemon brightens everything.
A pinch of sugar balances the acidity without making it sweet.
Celery seed or celery salt adds that classic deli flavor.
🧀 If Adding Cheese…
Use freshly grated cheddar — it melts slightly into the dressing and tastes richer.
Add it just before serving so it stays vibrant and doesn’t clump.
🥄 Dress Lightly (Then Add More if Needed)
Start with less dressing than you think you need.
Toss well, let it sit a few minutes, then adjust.
The cabbage will soften slightly and absorb flavor as it rests.
❄️ Chill for Best Flavor
Coleslaw tastes best after at least 1–2 hours in the fridge.
This allows the flavors to meld while keeping the vegetables crisp.
🍋 Brighten Before Serving
A squeeze of lemon, a pinch of salt, or a crack of pepper right before serving wakes everything up.
If it looks a little dry after chilling, add a spoonful of dressing to refresh it.
🥪 Serve With Everything
Slaw isn’t just for BBQ — it’s brilliant with sandwiches, cold plates, quiche, fish, or tucked into wraps.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
- 2 rib eye steaks, each about 8 ounces in weight and 1-inch thick
- 1/4 cup (60ml) olive oil
- 3 TBS soy sauce
- 2 TBS Worcestershire sauce
- 1 TBS lemon juice
- 1 TBS soft, light brown sugar, packed
- 1 TBS Dijon mustard
- 3 cloves garlic, peeled and minced
- 1 tsp ground black pepper
- 1 tsp smoked paprika
- 1/2 TBS chopped fresh rosemary
- You can use any kind of steak that is well suited to grilling. You can also use lamb or pork.
- I used extra virgin olive oil.
- Use a low sodium soy sauce. I used Kikkoman.
- Worcestershire Sauce gives this marinade unami.
- The brown sugar should hold it's shape when removed from the spoon if packed tightly.
- Use a good quality Dijon mustard. I do not recommend using regular mustard as it has too sharp a flavor.
- If you have already chopped garlic in the jar, use roughly 1 1/2 tsp of it.
- Strip the leaves from the rosemary and chop them fine. If you don't have fresh rosemary you can use dried. You will need roughly half of the amount as fresh and you will need to rub it between your hands to release the flavor.
- Whisk the oil, soy sauce, lemon juice, Worcestershire sauce, brown sugar, black pepper, paprika, and Dijon mustard together in a bowl until well combined, smooth and the sugar has dissolved. (I use my small wire whisk for this.)
- Peel the garlic, mince it, and stir it in along with the minced rosemary. (I tried to mince it really small as I didn't want large pieces in the marinade.)
- Place the steaks into a zip lock baggie large enough to hold them or into a shallow dish large enough to hold them. Pour the marinade over top. Turn them into the marinade to coat well. (You want the marinade to be able to coat the meat on all sides.)
- Place in the refrigerator and leave to marinate for 30 minutes up to 8 hours. (A longer marinating time will inject more flavor and make it more tender, but any longer than 8 hours and the texture of your meat may be compromised.)
- At the end of the marinate time, remove the steaks, allowing any excess marinade to drip off. (You don't want the steak to be swimming in marinade or it will steam rather than grill/fry.)
- Grill or sear in a hot skillet to your desired doneness. (It took four minutes to get to medium rare in my griddler pan as it was being cooked from both sides. The thickness of your steak will also determine how long it will take to cook.)
- Leave to rest for 5 to 10 minutes before serving.
A Simple Steak Marinade
Quite simply delicious. Tender, juicy and flavor-filled steaks every time. This recipe can very easily be halved.
Ingredients
- 2 rib eye steaks, each about 8 ounces in weight and 1-inch thick
- 1/4 cup (60ml) olive oil
- 3 TBS soy sauce
- 2 TBS Worcestershire sauce
- 1 TBS lemon juice
- 1 TBS soft, light brown sugar, packed
- 1 TBS Dijon mustard
- 3 cloves garlic, peeled and minced
- 1 tsp ground black pepper
- 1 tsp smoked paprika
- 1/2 TBS chopped fresh rosemary
Instructions
- Whisk the oil, soy sauce, lemon juice, Worcestershire sauce, brown sugar, black pepper, paprika, and Dijon mustard together in a bowl until well combined, smooth and the sugar has dissolved.
- Peel the garlic, mince it, and stir it in along with the minced rosemary.
- Place the steaks into a zip lock baggie large enough to hold them or into a shallow dish large enough to hold them. Pour the marinade over top. Turn them into the marinade to coat well.
- Place in the refrigerator and leave to marinate for 30 minutes up to 8 hours. (Any longer and the texture of your meat may be compromised.)
- At the end of the marinate time, remove the steaks, allowing any excess marinade to drip off.
- Grill or sear in a hot skillet to your desired doneness.
- Leave to rest for 5 to 10 minutes before serving.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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