Rhubarb

If you can't find matzo cake meal, grind batches of regular matzo meal in a clean electric coffee/spice grinder until it has the consistency of flour.

Cooking rhubarb to the right consistency is trickier than you might think — it changes from barely tender to falling apart in a matter of seconds. Watch it carefully while it's poaching. In this recipe you’ll need to boil the rhubarb syrup to the "soft-ball stage." To determine this, just drop a small amount of syrup into a cup of cold water. If you can form it into a sticky lump that flattens when pressed, it has reached the right consistency. This technique is especially useful with small amounts of syrup, from which it can be difficult to obtain an accurate temperature reading with a thermometer.

This recipe can be prepared in 45 minutes or less. This jelly is a delicious alternative to the traditional mint jelly served as an accompaniment to roasted meats such as lamb or turkey.

Active time: 25 min Start to finish: 45 min

The secret to a perfect brûlée crust is using both the turbinado sugar and a blowtorch.

The cornmeal biscuit topping adds some crunch to the winning combination of fresh strawberries and rhubarb.

Store-bought crusts make these scrumptious a snap to prepare.

Any leftover compote is great served over vanilla ice cream or frozen yogurt.

This recipe was created to accompany Strawberry-Rhubarb "Courting" Cake.

Rhubarb is a favorite British ingredient, usually showcased in pies and crumbles. Chef Bryan Webb from Hilaire in London turns it into a sorbet and accompanies it with either almond biscotti or lemon and polenta biscuits.

To help this crisp live up to its name, we devised a little trick: Squeeze the topping by handfuls to compact it, then crumble chunks of it over the filling. The chunks rest on top of the fruit instead of sinking into it.

This recipe was created to accompany Rhubarb Raspberry Meringue Cake . Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Fresh rhubarb is at its peak in the spring, and this dessert makes the most of it. Use the bright red portion of the rhubarb stalks for the prettiest result. The pastry for these napoleons has a crisp caramel glaze; be sure to butter the baking sheets very well to prevent sticking.

Cardamom adds a lovely accent to the compote and the filling, which is made with soft farmer cheese for creamy texture.

Strawberries and rhubarb are just two of the many flavorful produce varieties grown in this region. During fall and winter, the frozen versions stand up surprisingly well, especially in dishes like this compote, which we serve over ice cream or frozen yogurt for dessert or plain breakfast.