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.
I love pie. But I have to confess, it’s never been my strong suit as a baker. My pies tend to be respectable, but… Oh.
I don’t take the time to make fresh-squeezed lemonade that often, which is a pity because it actually takes very little effort and is pretty much the best thing to drink on a sunny summer day.
Spring has, at long last, sprung. The tree outside the living room window is in full leaf. The neighborhood is dotted with colorful blooms. The farmers markets have opened.
I tend to think of rhubarb as a fruit, even though, botanically, it’s a vegetable. I make the traditional crisps and crumbles and jams and pies with it.
