Search Results (244 found)
www.chowhound.com
Pretty pink slices of rhubarb suspended in a dense, moist, golden cake. Have a little slice for breakfast with a spoonful of crème fraîche. Or serve it up for...
cooking.nytimes.com
On a warm spring night, the Emperor’s Garden, a rhubarb and gin cocktail spiked with Thai basil and seasoned rice vinegar (a condiment used to make sushi rice, flavored with sugar and salt), is a perfect way to celebrate spring and also to use up some of the rhubarb you bought at the green market.
www.chowhound.com
A dash of absinthe makes this cocktail light on malevolence.
cooking.nytimes.com
This quick sausage dish is perfect for spring The dark green chard adds freshness, while the rhubarb lends a citrus-like sour note that cuts through the richness of the sausages If you don’t have any mustard seeds on hand, leave them out
www.delish.com
Using store-bought pound cake makes this an easy dessert to prepare for guests.
www.allrecipes.com
Blueberries, blackberries, raspberries, rhubarb and apples are all stirred up together with sugar, cornstarch, nutmeg and cinnamon. Then this glorious mixture is heaped into a large 9x13-inch pan, topped with an oatmeal and brown sugar crumble, and baked.
www.allrecipes.com
A pretty pale yellow and red cream pie combines the tangy flavors of Key lime with a bright strawberry-rhubarb glaze. It needs time to chill and set, so it's the perfect make-ahead dessert. The simple vanilla wafer crust couldn't be easier.
www.delish.com
Olive oil gives the cake a moist, pound-cake-like texture, and lemon, orange, and rosemary pro­vide fragrant flavors and aromas.
cooking.nytimes.com
There is a traditional English dessert called Eton Mess, attributed to Eton College, in which broken meringues, strawberries and softly whipped cream are folded together “Mess” in this context doesn’t mean “messy,” but rather “mixture.” This recipe is a springtime mess of rhubarb and strawberries Feel free to substitute other berries or stone fruit as they come into season
www.delish.com
Savor the tart spring ingredient in this simple dessert of fruit, cream, and sugar.
cooking.nytimes.com
Poundcake is like brownies: a baker's challenge that sounds like child's play The name itself is traditionally half the recipe – a pound each of butter, eggs, sugar and flour – but the technique is critical to producing a cake that is so tender it can stand alone but is still sturdy enough to hold up under a fruit compote, ice cream or sauce This recipe, adapted from Joseph Murphy, a pastry chef at Gotham Bar and Grill, calls for melting the butter first, beating the eggs and sugar together until they are very thick, then whisking in the flours and the butter
www.delish.com
Everyone's favorite pie just got a whole lot easier to make!