Sharp yet sweet, this jelly is delicious on toast or as an accompaniment to poultry or pork. Use the pinkest rhubarb you can find for vibrant colour.
This tasty combination produces a soft-set jam to fill a layer cake or to top ice cream, frozen yogurt, a slice of cake or even toast.
This pie has a traditional bumbleberry-type filling using winter-available frozen fruit. Mix the juice from the fruit with morning juice or into smoothies.
Enjoy this on its own or spoon it over pancakes or porridge. Leave the skins on the apples for colour and more fibre or peel them if you prefer.
It might come as a surprise that one of the most popular desserts in such an elegant restaurant as Canoe is a homey rice pudding -- fancied up, of course.
When you're 131 years old, there has to be a pretty special dish to match the celebration. Here it is — fresh strawberries fanned over a tangy rhubarb sauce in a buttery shortbread pat-in pastry. Extra maple leaves set off Canada's favourite summer combo of rhubarb and berries. Better than a birthday cake any day!
This easy dessert is ideal for entertaining when served in pretty goblets.
Freshly picked rhubarb is the basis of this delicious, easy compote to serve under a dollop of thick yogurt or over frozen vanilla yogurt. Add some strawberries for an ever-popular flavour combination.
This smooth, creamy low-fat treat puts a refreshing zing into a dessert or snack.
Take the time to simmer up a pot of spring flavour that stays fresh in the fridge for up to five days. Serve as is or, just before serving, stir in 1 cup (250 mL) sliced strawberries, cubed mango, pineapple tidbits or halved grapes for an easy ending on its own or to serve over ice cream, frozen yogurt or cake.
