The filling in this pie-cum-cake varies. Rhubarb is the spring favourite, and plums are a juicy fall alternative.
This tangy jam puts the sparkle into mornings. After processing, ensure lids curve inward for proper sealing.
Baked without the confines of a pie plate, this "free-form" tart looks great.
You know you're getting close to A la Mode, in Vancouver's Granville Island Public Market, when you pass people balancing cappuccinos and juicy wedges of pie topped with ice cream (a la mode). They're looking for a spot to perch and enjoy the fresh pie from the takeout owned by Angus McKay, who says the secret to his success "is fresh pies. I have them coming out of the oven all the time." McKay claims to have introduced the first bumbleberry pie (a combo of blackberries, raspberries, apples and rhubarb) to the West Coast.
Vibrating with summer-fresh flavour and colour, this beautiful sorbet seems so rich that you could be fooled into thinking that it's ice cream.
Juicy rhubarb, kissed with spices, nestles in a crisp phyllo crust to make a stunning tart.
This old-fashioned favourite features a custard filling and crumbly topping.
Sour rhubarb adds tantalizing tang to sweet barbecue sauce. And, with frozen rhubarb, you can make this any time of year.
