Rhubarb Clafouti

by Heather Harris Brady I have a feeling this is a pretty old recipe, I found it in one of my vintage Farm Journal Pie cookbooks and tweaked it. They call it Rhubarb Popover, which is kind of true, but I like the name clafouti because that sounds more like a dessert. Either way, it…

Strawberry Hibiscus Pie

by Heather Harris Brady I came up with this recipe when I was trying to get around using a pie glaze with artificial red dye. I try to avoid the artificial dyes whenever I can, and I was thinking of all the naturally red things I’d made when I hit upon hibiscus punch. The dried…

Rhuberry Pie, No Bake

by Heather Harris Brady Guess who! I know, right? It’s been crazy, but I’ve come out on the other side of two graduation parties for my son and lots of other parties for graduating friends and family. I made most of the boy’s party food myself (with help from the aunts!), and I may get…

Michigan Fruit Pie

by Heather Harris Brady The men in the house have been lobbying for a pie lately. I like to do rhubarb this time of year but I didn’t have enough left for a whole pie on its own. So I combined what I had with some beautiful fresh raspberries and a few apples that needed…

Fresh Rhubarb Cake with Cardamom Syrup

by Heather Harris Brady Longtime readers will doubtless remember my rhubarb epiphany mentioned last year, but I couldn’t very well do that pie again. So, with a big, crispy bunch of rhubarb in hand I decided to dream up something else. Dorie Greenspan did a fig cake with a sauce reduction so I borrowed that…

Rhubarb Raspberry Crumble

by Heather Harris-Brady When I asked my husband what dessert he wanted for Father’s Day he considered a repeat of the rhubarb pie, but ended up going with one of his long-time favorites from the crumble-crisp family.  These are easy to throw together with whatever fruit is in season, since rhubarb and June raspberries overlap…

Rhubarb Streusel Pie

by Heather Harris-Brady My grandma was an amazing cook but she only used rhubarb one way, stewed. I hated it. It was a grayish runny mass with pink and green strings running through it. So the only way I ate rhubarb as a kid was raw, like a stalk of celery. Yes, it was super-sour…