Rhubarb Charlotte
/A charlotte is an English dish similar to a brown betty. Serve this one with lemon-ginger gelato or vanilla ice cream.
Read MoreRecipes, tips and reviews
These recipes are developed, tested and re-tested until perfect. Try one at home tonight.
I used the Japanese Kuri squash which is a fiery red colour. It roasts well. You can use any drier variety of squash for this curry.
The best Scottish shortbread handed down through my family. Crumbly, sweet and buttery.
This dish has a salty, savoury sauce with a little bit of a kick. If you don't want the spice of the jalapenos, leave it out, and finely diced onion can be used instead of the shallots.
This is the one hors d’oeuvre that I keep being asked for time and time again. It’s crunchy, creamy, spicy and hits all the high spots.
Mushrooms and squash have a real affinity and this soup proves it. I like to use oyster mushrooms, but chanterelles, which I found at the supermarket this week, provide the best flavour.
The fifth taste, umami, has much to do with glutamate, an amino acid found in such foods as prosciutto, soy sauce and a number of cheeses. Umami can show up in your glass, too (fermentation is glutamate’s old friend).
When this recipe originally ran in The Globe and Mail, I received a lovely note from reader Barbara Zuchowicz. This dish reminded her of a wonderful meal she had in Italy: "It brought back joyful memories of a trip to Italy my late husband, an exceptional cook, and I took a number of years ago.
A charlotte is an English dish similar to a brown betty. Serve this one with lemon-ginger gelato or vanilla ice cream.
Read MoreAccording to recent feedback, many readers feel that strawberries today are tasteless and woody. I agree - about imported varieties that are not in season. But I always advocate local berries, which are full of flavour and fruitiness. Using local fruit from whatever province or state you're in makes a huge difference to a dish. I also make strawberry jam at this time of the year and freeze strawberries crushed in baggies to make strawberry sauces or other dishes later on.
Read MoreA charlotte is usually a baked, moulded dessert with a fruit filling surrounded by bread.
Read MoreRhubarb is the star in this simple Middle Eastern stew. This recipe doubles well. Serve with rice.
Making your own ricotta is far superior to anything you can buy. It is easy to do: All you need is a pot, some cheesecloth and a few simple ingredients. It’s rich, not too caloric and keeps well for a few weeks.
Read MoreYou can substitute store-bought puff pastry if necessary. I used hothouse rhubarb, which is sweeter than rhubarb grown outdoors, so adjust sugar level accordingly.
Read MoreIf you use garden rhubarb, add 1/4 cup of sugar, as it is less sweet than hothouse.
Read MoreThis is the perfect cake to serve with tea or as a luscious dessert.
Read MoreThese are easy seasonal squares for rhubarb lovers. Roasting rhubarb is the best way to cook it while preserving all its flavour and texture.
Read MoreThis dish is a good one to assemble with children: They can butter the bread and make the custard. The whole dish can be put together the night before and baked when needed. The
Read MoreI have childhood memories of rhubarb just picked from the garden and Mum making this rhubarb sponge. Rich and caramel-like with a moist sponge on top, it beats all the rhubarb desserts I know.
Read MoreThis is a great dessert for rhubarb lovers. The recipe was tested with hothouse rhubarb. Pink hothouse rhubarb is sweeter than the green outdoor variety. Adjust sugar depending on the type you have.
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© 2018, Lucy Waverman.