Rhubarb

Serves 4. 3 plump stalks rhubarb, cut into 1/2-inch pieces (enough to make 2 cups) 1 cup strawberries, stemmed and sliced, or raspberries (optional) 1 tablespoon water 2 tablespoons honey or maple syrup, or to taste 1 1/2 teaspoons cornstarch mixed with 1 tablespoon cold water 1. In a heavy-based saucepan, combine the rhubarb with strawberries or raspberries, if using, water, honey or maple syrup, and cornstarch mixture.

Serves 4 Fools are English desserts made with whipped cream and fruit. Any berry can be used, and the dish is especially nice with fresh rhubarb. Cut it up, simmer it with sugar until it cooks to delicate pink shreds, add grated ginger, then chill it and fold in cream. Fools, wrote the English cookbook author Jane Grigson, are "the kind of thing that women are said to favor, but that men eat more of. " 5 large stalks (about ¾ pound) fresh rhubarb, ends trimmed and stalks cut into 1-inch pieces ⅓ cup sugar ¼ cup water 1...

Makes 1 deep 8-inch cake Rhubarb in the market is a sign that spring fruits are about to arrive. As the warm weather progresses, we’ll start finding local strawberries and all kinds of berries, then peaches, plums, and other stone fruits. Rhubarb makes a fine cake. This one consists of three layers — cake topped by fruit, topped by crumble — and takes a little longer than a plain cake to bake (1 hour and 20 minutes). Allow plenty of time in the oven. Patience has its rewards.

Serves 4 The turkey breasts are prepared in the "pane a l'Anglaise" style that will be featured in an upcoming episode of "Simply Ming. " To go with them, Ming Tsai prepared a mango-cranberry chutney. This one is made with rhubarb for a summery touch. Chill it for at least an hour. 2 pounds skinless boneless turkey breast, cut on the bias into 8 slices (each about 8 inches long and ½-inch thick) Salt and pepper, to taste 2 eggs 2 tablespoons water 1 cup panko bread crumbs ½ ...

Makes 8 cups This uses Pomona’s Universal Pectin (available at Whole Foods Market). It works a little differently than other brands of pectin. The recipe will keep in the refrigerator for a few weeks. To keep it longer, pour hot jam into sterilized half-pint Mason jars, cover with sterilized lids, and boil jars for 15 minutes. Let stand overnight to cool. 3 quarts fresh strawberries, hulled 2 pounds fresh rhubarb stalks, chopped ¼ cup lemon juice 2 teaspoons Pomona’s Universal Pectin calcium water (follow...

Serves 4 Fools are English desserts made with whipped cream and fruit. Any berry can be used, and the dish is especially nice with fresh rhubarb. Cut it up, simmer it with sugar until it cooks to delicate pink shreds, add grated ginger, then chill it and fold in cream. Fools, wrote the English cookbook author Jane Grigson, are "the kind of thing that women are said to favor, but that men eat more of. " 5 large stalks (about ¾ pound) fresh rhubarb, ends trimmed and stalks cut into 1-inch pieces ⅓ cup sugar ¼ cup water 1...

1 tablespoon olive oil 1 red onion, coarsely chopped Salt and pepper, to taste 4 stalks (½ pound) rhubarb, sliced into ½-inch pieces ½ cup golden raisins ¼ cup water 2 tablespoons sugar 1 tablespoon balsamic vinegar 1 tablespoon white or red wine vinegar, or to taste 2 tablespoons chopped fresh thyme 1½ pounds swordfish steak, cut into 4 even-sized pieces Olive oil (for sprinkling) 1. In a small, heavy-based saucepan, heat the oil and cook the onion with a generous sprinkling of salt and pepper over medium heat, stirring...

Serves 6. FOR THE FILLING 4 cups of strawberries, stemmed and sliced 6 plump stalks rhubarb, trimmed and cut into 1/2-inch pieces (enough to make 4 cups) 1 cup sugar 3 1/2 tablespoons tapioca 2 teaspoons grated lemon rind 1 tablespoon lemon juice 3/4 teaspoon ground cinnamon 2 tablespoons unsalted...

With 400 miles of coastline and an abundance of inland ponds and parks, Rhode Island has plenty of places for eating ice cream. Many places make their own and here’s the scoop on 10 hot spots for the cold treat. Gray’s Ice Cream is the perennial powerhouse of all things ice cream, winning a variety of awards including one from Gourmet magazine, which in 2002 dubbed Gray’s one of the 12 best places in America to get ice cream. Come for the ice cream, or “cabinets,’’ as milk shakes are called in the state, but enjoy your treats by the adjacent paddock where folks feed the cows their leftovers.

BECKET - Drive 5 miles up the hill and through the woods, then step onto the funky porch of the Dream Away Lodge and you'll see color everywhere. Tacky knickknacks, beer signs, books, and art decorate the place - even the bathrooms. There are dogs and cats. A vase of fresh flowers or a plant graces each dining table with its unmatched settings. Dream Away is casual, warm, and efficient. It wears its shabbiness with joy. In the 1940s Maria Frasca bought the colonial farmhouse with her three daughters.

Makes 8 cups This uses Pomona’s Universal Pectin (available at Whole Foods Market). It works a little differently than other brands of pectin. The recipe will keep in the refrigerator for a few weeks. To keep it longer, pour hot jam into sterilized half-pint Mason jars, cover with sterilized lids, and boil jars for 15 minutes. Let stand overnight to cool. 3 quarts fresh strawberries, hulled 2 pounds fresh rhubarb stalks, chopped ¼ cup lemon juice 2 teaspoons Pomona’s Universal Pectin calcium water (follow...

Makes 1 deep 8-inch cake Rhubarb in the market is a sign that spring fruits are about to arrive. As the warm weather progresses, we’ll start finding local strawberries and all kinds of berries, then peaches, plums, and other stone fruits. Rhubarb makes a fine cake. This one consists of three layers — cake topped by fruit, topped by crumble — and takes a little longer than a plain cake to bake (1 hour and 20 minutes). Allow plenty of time in the oven. Patience has its rewards.

With 400 miles of coastline and an abundance of inland ponds and parks, Rhode Island has plenty of places for eating ice cream. Many places make their own and here’s the scoop on 10 hot spots for the cold treat. Gray’s Ice Cream is the perennial powerhouse of all things ice cream, winning a variety of awards including one from Gourmet magazine, which in 2002 dubbed Gray’s one of the 12 best places in America to get ice cream. Come for the ice cream, or “cabinets,’’ as milk shakes are called in the state, but enjoy your treats by the adjacent paddock where folks feed the cows their leftovers.

BECKET - Drive 5 miles up the hill and through the woods, then step onto the funky porch of the Dream Away Lodge and you'll see color everywhere. Tacky knickknacks, beer signs, books, and art decorate the place - even the bathrooms. There are dogs and cats. A vase of fresh flowers or a plant graces each dining table with its unmatched settings. Dream Away is casual, warm, and efficient. It wears its shabbiness with joy. In the 1940s Maria Frasca bought the colonial farmhouse with her three daughters.

Makes one 9-inch pie This pie shows you how to make a quick lattice by first setting strips on the pie in one direction, then laying a second set over the first. No weaving required. PASTRY 2 1/2 cups flour Pinch of salt 1 cup (2 sticks) butter, cut into small pieces 1 1/2 tablespoons sugar 1 egg, lightly beaten with 1 tablespoon of water 1. In a food processor, combine the flour and salt. Work once or twice in an on-off motion just to sift them.

Serves 8 Serve this crisp with vanilla ice cream, vanilla yogurt, or heavy cream. FRUIT Butter (for the dish) 12 large stalks rhubarb, cut into 1-inch pieces 3/4 cup granulated sugar Juice of 1 lemon 1/2 cup flour 1. Set the oven at 350 degrees. Butter a 9-by-13-inch baking dish. 2. In a bowl, toss the rhubarb with the sugar, lemon juice, and flour.

How to get there From Boston, take Interstate 95 north to Bangor and follow Route 9 north to Beddington. Head east on Route 193 to Harrington. Pick up US Route 1 and continue east to Columbia Falls. Take Route 187 to Jonesport and cross bridge to Beals Island. About a six-hour drive. Where to stay Harbor House on Sawyer Cove 27 Sawyer Square, Jonesport 207-497-5417 www.harborhs.com This bed-and-breakfast is housed in the town's former telegraph office and ship chandlery.

Serves 4 Instead of simmering rhubarb stalks with sugar and water, in this recipe the rhubarb is baked for 45 minutes, which is a gentler way of cooking it. When it's softened, the cooking juices are reduced until they're a deep pink color. The rhubarb and its sauce are served with fresh ricotta in individual dishes. 6 thick stalks of rhubarb, cut into 4-inch pieces 1 cup sugar Grated rind of 1 orange 2 cups of water, or more if needed 1/2 ...