This easy, custard-like dessert comes from France, and can be adapted to use any fruit. A little dusting of powdered sugar complements the tart taste of the rhubarb.
As if by magic, this batter separates into a layer of cake on the top and a layer of pudding on the bottom, with berries throughout (it would be great with peaches, too). Serve room temperature or chilled with freshly whipped cream on top.
A simple, not-too-sweet cookie, this recipe comes to us from one of our class instructor’s Italian heritage. Spelt is an ancient variety of wheat that has a nutty taste and can be used for both cookies and bread baking.
This cake is chock-full of berries and can easily be adapted to whatever fruit is in season. If you prefer, pecans or walnuts can be substituted for the almonds.