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Serve these flavorful strawberries with Rhubarb Ice Cream.

The Martha Stewart Show, April 2012

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Yield:
Makes about 2 cups
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Ingredients

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Directions

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  • Place strawberries in a fine mesh sieve and place in a large bowl of cold water to submerge; lift strawberries from water. Repeat process if strawberries are still covered with sand and grit; pat dry.

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  • Hull and quarter strawberries lengthwise. Transfer to a medium bowl and drizzle with honey and vanilla; toss to combine. Let stand at room temperature for at least 20 minutes. Serve.

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