In a saucepan over low heat melt the 2 tablespoons of butter. Whisk in the flour, and cook, whisking, for 2 minutes. Slowly whisk in the hot milk. Cook and whisk until the sauce thickens a bit. Remove ...

Add Yahoo as a preferred source to see more of our stories on Google. Turn tangy rhubarb into delightful sweet-tart treats and dinners with these well-loved recipes. We’ve rounded up the rhubarb ...

Berry season is one of the best times of year for me. I love to walk through farmers’ markets and see all of the plump, wonderfully perfumed, gemlike varieties. At the fronts of their stalls, most ...

This recipe is very much inspired by the flavours of the wonderful Rhubarb and Raspberry tart that I introduced to Perth so many years ago. This recipe can be made ahead and simply reheated when ...

Press two-thirds of mixture into bottom of pan. Bake 15 minutes, or until pale golden; cool slightly. Mix remaining crumb mixture with almonds; press into large crumbs. In large bowl, combine rhubarb, ...

When you have these two fresh spring ingredients on hand, you have more options than just a decadent strawberry-rhubarb pie (though we'd certainly take a slice). Instead, turn this tasty duo into a ...

The Gazette offers audio versions of articles using Instaread. Some words may be mispronounced. One of the things that I absolutely love about living in Iowa is our access to locally-grown produce ...

1. Cut the rhubarb into 3cm lengths and place in a shallow ovenproof dish. Sprinkle over the sugar and ginger and leave for 1 hour if possible. 2. Pre-heat oven to 180 degrees Centigrade. Place lid ...

Preheat oven to 350 degrees. Line a 9” x 9” baking dish with parchment paper so that bars can be easily removed once baked and cooled. In a mixing bowl, combine flour, oats, baking soda, salt, sugars ...

1. Make the crust: Butter a 10-inch pie plate. Add the water in a slow stream until the dough forms a ball and then stop mixing. Invert the dough onto a work surface and finish mixing by hand, ...