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The Cookstr Weekly: Springtime Desserts

April 30, 2014
September through November, it’s hard to escape the pumpkin. Winter is all about pecans and walnuts, nutmeg and cinnamon. And February belongs to chocolate. So I’m ready for the refreshing zing of rhubarb, strawberries, and citrus in pies, cakes, cobblers, and tarts this spring.
Rhubarb is beginning to come into season now, and will be followed before long by farm-fresh strawberries. I love the small, sweet, locally grown ones that pack double the flavor of the industrially produced kind into a berry half the size. Here are some dessert recipes to refer back to all through the spring and summer.
Warmest regards,

Kara Rota
Editorial Director
Cookstr

 

  by Jan Main

Cobblers are a delightful way to ring in springtime. Forgiving, casual, and just as at home as part of a lazy weekend brunch as after dinner for company, they also freeze well to enjoy later in the year when rhubarb and strawberries aren’t in season. I particularly like the bite of ginger in this recipe, which balances out the tartness of the fresh rhubarb and the pure sweetness of the strawberries. If you don’t have crème fraîche on hand, you can easily recreate it at home with a mixture of whipping cream and sour cream.

More Spring Dessert Recipes from Cookstr

Lemon Pudding Cake by Marion Cunningham
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Strawberry Shortcakes by Nigella Lawson
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  by Sharon Crayton

 

 “When you think there’s nothing in the house for supper, or when relatives suddenly appear for Sunday lunch, here’s the answer. The flour mixture in this vegetable-packed dish magically forms a very thin tender base for its zesty custard filling. Serve with chili sauce or bottled salsa and a cabbage-carrot slaw.” 

 – Rose Murray

 

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