Rhubarb season is here, and it's the perfect time to start baking with this tart, ruby-red stalk. You'll usually find rhubarb ...

This is the only rhubarb crisp recipe you'll ever need ... It's so perfect, served with or without vanilla ice cream! For the filling: For the topping: For the filling: For the topping: Print ...

As much as I love making a proper churned ice cream from scratch ... rippled with tangy rhubarb, then sandwiched between two crisp, custardy biscuits. For the rhubarb compôte, place the rhubarb ...

"This strawberry-rhubarb crisp has three distinct layers ... "Finally, cold vanilla ice cream, slowly melting into the crumbly oat topping and mixing with the punch-colored juices." ...

Roast for 30 to 40 minutes, until the rhubarb and strawberries are soft and a beautiful pink syrup forms. Remove the foil, ...

And her strawberry rhubarb crisp might just be the Barefoot ... is bubbling and the topping is golden brown. Serve warm with ice cream.

Fresh rhubarb is typically available from the end of March through early June. Look for stalks that are firm and crisp without any brown or soft ... The fragrant, lightly sweetened rosemary whipped ...

For the dried rhubarb crisp, using a sharp vegetable peeler ... For the custard, in a medium saucepan over a medium heat, bring the cream, milk, sugar and vanilla purée to the boil.