When you find yourself with extra strawberries or rhubarb or peaches or plums or apples or, well, I could go on, one smart thing to do is walk over to the kitchen, and see if you have flour, butter, and sugar around.
Strawberry shortcake is one of those classics that’s tough to beat. I make it at least once every summer when strawberries are at their peak of ripeness and juiciness.
This rhubarb curd is what I turn to when I want a rhubarb dessert without those pesky fibrous bits.
This one is perfectly smooth and just lovely.
This strawberry rhubarb crisp with oat flour might be the best version of the humble, rustic dessert I’ve ever eaten. And it happens to be gluten free and 100% whole grain.
Sometimes you want a fruit dessert that isn’t as much fuss as a pie, is more easy to share with limited utensils than a crisp or a crumble, and definitely doesn’t involve the chilling and rolling and folding
This peanut sauce is seriously delicious.
It’s easy to fall for such sweet-salty-spicy-creamy goodness whether it’s paired with chicken, noodles or serving as a dipping sauce for egg rolls or satay.