Spring has sprung, which means that beautiful pink stalks of rhubarb and fresh strawberries abound, so why not take advantage of all the season has to offer? Here are some of our favorite recipes to make your spring just a little bit sweeter.
This easy-to-make, rustic galette (a freeform tart), comes from Irvin Lin of Eat the Love blog. We love the combination of tart rhubarb and sweet strawberries encased in a tender, sugar-flecked crust. But Irvin’s secret ingredient is tapioca starch, which sops up some of the fruit juices, ensuring that the bottom of the crust doesn’t get soggy. Serve it with a big scoop of vanilla ice cream, and lots of spoons.
How many ways do we love this Strawberry Crepe Cake from Anna of Anna Banana? Well at least 25, as that’s how many layers of soft, buttery crepes are in this beauty. The crepes are sandwiched with a whipped cream filling and then covered in a silky white chocolate-strawberry ganache. Assembly is a little time-consuming, but oh boy, is it worth it!
This gorgeous pavlova, which comes from Sue of The View from Great Island, may be more of a summer dessert, but since the fruit can be swapped out so easily (we’re thinking fresh strawberries and maybe some chopped mint leaves), we decided to include it here. It’s a dessert that lends itself to being made in advance – in fact, it requires it – and assembly is just a matter of spooning a generous dollop of whipped cream in the center of the meringue and arranging the sauce and berries on top. The keywords here are unfussy, luscious and memorable – what more could you ask for in a dessert?
This beguiling Cardamom Custard and Rhubarb Tart comes from Amanda of Chew Town, and it’s as delectable as it is striking. The filling is a cardamom-scented pastry cream topped with slices of rhubarb that have been gently softened in hot sugar syrup (which prevents them from getting too soft and falling apart). Amanda then reduces the syrup and brushes the rhubarb stalks, which have been artfully arranged in a geometric pattern on top of the cream. If only rhubarb season were longer!
When you need to make an impressive dessert but aren’t interested in spending hours in the kitchen to prepare it, this recipe, from Tish at Pastry at Home, is for you. Store-bought frozen puff pastry is the base of this pretty tart, and it’s baked until it’s puffy and golden brown and then topped with strawberry preserves, whipped mascarpone cream and rows of glistening strawberry slices. Finely chopped pistachios add an elegant finish.
A clafoutis with seasonal fruit is perfect for dessert, but also works well for brunch or even breakfast, too! Blogger Jo Cooks makes apricots shine with a simple batter, a dusting of confectioners’ sugar and maybe even a scoop or two of ice cream. The best part? You don’t even have to take it out of the pan to serve.
The best way to savor in-season berries all year round? Preserve them! From our own Pastry at Home, try this simple freezer jam that skips the part that makes jam intimidating. Stashing jars in the freezer allows you to avoid the complicated sealing process. All the flavor, way less work!
Most dump cakes use boxed cake mix, but this one from Sunday Supper Movement is from scratch. It’s just as easy to assemble, and trust us, it’s always better than the boxed stuff. Since bananas are pretty much always in season, it’s easy to add a few to that strawberry picking hall and make this in no time.
Thanks to Amanda Biddle from the blog Striped Spatula, you can use this recipe all spring and summer long. Simply use whatever fresh berries look the best at your local market. Lemon cream pairs well with strawberries, raspberries, blueberries, you name it! You don’t even have to get too fussy placing the berries in the shell.
Peach season starts in May, believe it or not. As soon as you find them, try something that’s good any time of the day like a streusel muffin. Sally’s Baking Addiction is one of our favorite go-to blogs for great recipes and this one is no exception. Plus, even if you can’t find good fresh peaches for a while, you can use frozen!