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. It’s lush and rich and creamy with a little bit of sugar and a generous amount of egg yolks and butter to round out rhubarb’s sharp edges. This …

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. I’ve made plenty of versions of crisps and crumbles over the years. (Like this all rhubarb crumble with vanilla and orange zest, and this …

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 of individual turnovers (even if strawberry rhubarb turnovers or strawberry rhubarb crisp with oat flour can be …

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. I’ve made various versions of peanut sauce for years (for a long time this peanut sauce, with a generous dose of sesame oil and …

There are those who dismiss the muffin as a cupcake without frosting. But, well, they’re wrong. And they’re missing out. Muffins are a similar-looking but entirely different creature. Muffins have a craggy, irregular crumb structure unlike the aerated, regular, sliceable cupcake interior. And muffins tend to have significantly less sugar and sometimes they have whole …

This chocolate peanut butter tart is basically a giant peanut butter cup. One with a crisp chocolate shortbread crust, filled with a peanut butter mousse made with a bit of crème fraîche for a subtle tang to lift the peanut butter flavor, and topped with a bittersweet chocolate ganache. It’s rich, and there’s nothing subtle …