But if you can find it, Sierra has a dessert that combines the sour vegetable with sweet raspberries and cream cheese. Ingredients 3/4 cup of flour 1/2 cup toasted oats 1/2 cup of cold butter 1/2 ...

Rhubarb, a cool-weather plant, has been thriving in our area these past few weeks. Since the weather’s become suddenly hot, you should be cooking with rhubarb now or freezing it.

Bake 15 minutes, or until pale golden; cool slightly. Mix remaining crumb mixture with almonds; press into large crumbs. In large bowl, combine rhubarb, raspberries, granulated sugar, cornstarch ...

For the crust: mix flour, brown sugar and pecans on low and cut in butter. Mix to coarse crumbs. Pour half into bottom of parchment lined 9x13 pan and press. Bake for 10 to 15 minutes at 350 ...

Meanwhile, heat the oven to 350 degrees. Remove the pan from the freezer and scrape the cooled jam over the top. Spread it evenly over the cream cheese layer, making sure to cover it completely to ...

Peel 2 Bramley apples and slice the flesh on to the rhubarb, working right into the core. Discard the cores. Add 200g raspberries , 2 tbsp flour and 185g caster sugar , and toss them around together.

To keep you where you belong on the big morning, we created this easy raspberry-and-cream cheese-stuffed breakfast biscuit, that is fast and easy to assemble. It also can be prepped a week or more ...

Chocolate Chip Cream Cheese Bars. Lower in fat and calories than you might ever guess, these sweet bars couldn't be easier to whip up, boast a great chocolaty flavor, and make a fun, quick dessert ...