Rhubarb

The chutney also works well as an accompaniment to chicken, duck or lamb.

This recipe was created to accompany Rhubarb Raspberry Meringue Cake . Can be prepared in 45 minutes or less.

Country tart meets city topping; the streusel is revved up with nutty-tasting brown butter — a popular flavoring in this year's desserts.

(Tartelettes Feuilletées à la Rhubarbe et au Ricotta) At La Bastide Odéon, these are served with almond ice cream. Begin making the dessert one day ahead so that the rhubarb can drain overnight.

If you can't find matzo cake meal, grind batches of regular matzo meal in a clean electric coffee/spice grinder until it has the consistency of flour.

To help this crisp live up to its name, we devised a little trick: Squeeze the topping by handfuls to compact it, then crumble chunks of it over the filling. The chunks rest on top of the fruit instead of sinking into it.

This recipe is an accompaniment for Vanilla-Citrus Tea Ring . Any remaining compote would be great for breakfast or dessert with a spoonful of yogurt or crème fraîche.

A "wee dram" enhances the lovely filling.

Oats, brown sugar and walnuts team up with cinnamon and cloves in the terrific streusel topping for this homespun treat.

A vacherin includes layers of meringue with a creamy filling; its name derives from its resemblance to the rich, round French and Swiss cheeses of the same name. Begin preparing this lovely dessert at least one day before you plan to serve it. Once assembled, the torte can be frozen for up to four days.

Spoon this over vanilla ice cream, or serve it with dollops of Mascarpone Cream or sour cream.

Crumbles are traditional family desserts that can be prepared with almost any fruit. This sophisticated rendition includes toasted almonds in the topping for extra crunch.

This cake was first made in the north of England by young women for their fiancés. It's usually just layered with whipped cream and strawberries, but in this recipe the cake is spread with a berry and rhubarb compote for extra moistness. If your guests don't eat all of this, serve it with tea the next day.

Strawberries and rhubarb are just two of the many flavorful produce varieties grown in this region. During fall and winter, the frozen versions stand up surprisingly well, especially in dishes like this compote, which we serve over ice cream or frozen yogurt for dessert or plain breakfast.

Rhubarb is a favorite British ingredient, usually showcased in pies and crumbles. Chef Bryan Webb from Hilaire in London turns it into a sorbet and accompanies it with either almond biscotti or lemon and polenta biscuits.