Strawberry recipes from iVillagers

Serves 4

1 loaf French bread
1 standard size package cream cheese
strawberry jam or sliced strawberries (nice if you use a combination of both)
4 eggs
2 tbsp milk

1. Slice the bread about 1cm/½ in thick. Spread cream cheese on 1 slice and strawberry jam or sliced strawberries (or both) on another. Put together as a sandwich. Beat eggs, then whisk in milk. Dip sandwich in egg mixture.
2. Continue the above until all bread is dipped. If any egg mixture is left over, pour over dipped bread that has been set in baking dish. Bake at 180C/350F/gas mark 4 until golden brown, about 30 minutes.

Strawberry and Rhubarb Roll
From iVillager springdragon

This is fab with cream or custard, and is a great way to use up softer or not-so-good-looking strawberries!

Serves 4

225g rhubarb
110g strawberries, hulled
350g shortcrust pastry
4 tbsp sugar
½ tsp cinnamon
½ tsp nutmeg
1 egg
icing sugar to decorate

1. Preheat the oven to 200C/400F/gas mark 6.
2. Thinly slice the rhubarb and strawberries.
3. Roll out the pastry to a large rectangle.
4. Arrange the rhubarb and strawberries along the centre. Sprinkle with the sugar, cinnamon and nutmeg.
5. Brush the pastry edges with beaten egg and then carefully fold the pastry to completely enclose the filling.
6. Lay with the edges side-down on a greased baking sheet, and brush the top with beaten egg.
7. Bake for 30 minutes until golden. Dredge with icing sugar just before serving.

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