This old-fashioned favourite features a custard filling and crumbly topping.
With its cross-hatch pattern, this ruby-red cake makes a striking finale to brunch. Spring through early summer is the ideal time to shop for fresh rhubarb (and harvest it from your garden). Choose long crisp stalks that are blemish-free.
Lattice tops look complicated and time-consuming to assemble. But with our easy-to-follow steps, even a beginner baker will be weaving like a pro.
With the topping and pie waiting in the fridge, dessert is ready at a moment's notice. We used Dad's Original Oatmeal cookies for the crust; other brands may require slightly more butter to moisten the crumbs.
Pies aren't usually among the gluten-free goodies in grocery stores. This all-purpose crust solves that problem. The pastry is delicate, so roll it out between sheets of parchment paper to keep it from crumbling. That will also make transferring it to the pie plate a cinch. Dust the paper lightly with tapioca flour between rolls if you find the pastry is sticking to it.
Swirls of ginger goodness make this no-churn ice cream both beautiful and delicious.
A braided crust and leaf-shaped cutouts give this seasonal favourite an extra-special presentation. And the flavour? Unparalleled. Our secret ingredient is tapioca starch, which thickens the strawberry juices for a glossy, clump-free filling.
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.
This delicious combination of rhubarb, cranberries and pears makes a festive finish to a holiday meal.
