Use this deeply flavored (and easy-to-make) compote in rustic tarts, fools, trifles, and wherever your heart desires.
By Susie Middleton
Dick Johnson, the long-serving Dukes County Tick Program director, passes the torch.
By Nelson Sigelman
Late one night, we waded out as far as we dared to go.
By Ed Mitchell
I was skeptical that it was, in fact, Skempton. And who put the piano on Cronig’s porch?
By Loren Ghiglione
Three versatile ingredients — a graham cracker crust, whipped mascarpone cream, and rhubarb compote — make up these easy dessert treats. The same ingredients can be turned into a fruit fool.
By Susie Middleton
Simple to make, this graham cracker crust can be baked into muffin cups, tiny tart molds, or broken into crumbs to add to trifles or fools.
By Susie Middleton
Much more stable than whipped cream, this is a pastry chef's secret and your ticket to delicious desserts.
By Susie Middleton
Swirl Roasted Rhubarb-Strawberry Compote into Whipped Mascarpone Cream for a luscious spring dessert.
By Susie Middleton
Jammy strawberry-rhubarb compote + buttery, flaky crust = unbeatable. Small sizes work for tea time or dessert.
By Susie Middleton
You could pair it with something other than strawberries, but why?
By Susie Middleton
Business is blooming for Robyn Athearn and her crew at Morning Glory Farm.
By Sydney Bender
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