Rhubarb

Strawberries and rhubarb are just two of the many flavorful produce varieties grown in this region. During fall and winter, the frozen versions stand up surprisingly well, especially in dishes like this compote, which we serve over ice cream or frozen yogurt for dessert or plain breakfast.

Any leftover compote is great served over vanilla ice cream or frozen yogurt.

Store-bought crusts make these scrumptious a snap to prepare.

From Reading House innkeeper Rita Newell Can be prepared in 45 minutes or less.

This cake was first made in the north of England by young women for their fiancés. It's usually just layered with whipped cream and strawberries, but in this recipe the cake is spread with a berry and rhubarb compote for extra moistness. If your guests don't eat all of this, serve it with tea the next day.

This recipe was created to accompany Rhubarb Raspberry Meringue Cake . Can be prepared in 45 minutes or less.

Make these with fresh rhubarb when it is in season, from late winter through midsummer.

A "wee dram" enhances the lovely filling.

This is a lovely, low-fat version of a classic English fruit dessert.

Italy's sweet and buttery-smooth mascarpone cheese adds flavor and creaminess. Begin this cheesecake at least one day ahead.

A vacherin includes layers of meringue with a creamy filling; its name derives from its resemblance to the rich, round French and Swiss cheeses of the same name. Begin preparing this lovely dessert at least one day before you plan to serve it. Once assembled, the torte can be frozen for up to four days.

This recipe is an accompaniment for Baked Ham with Mustard-Red Currant Glaze and Rhubarb Chutney .

What to drink: Fruity, soft red wines — such as Merlot and some Zinfandels — work well with the mustard glaze and ham.

To help this crisp live up to its name, we devised a little trick: Squeeze the topping by handfuls to compact it, then crumble chunks of it over the filling. The chunks rest on top of the fruit instead of sinking into it.

We used a wire mesh cooling rack to form the decorative pattern on this pastry, but any metal cooling rack can be used. Also, if you have a small rack that cannot cover all the pastry at once, you will need to bake it in batches.

You can use good, strong chicken stock for this recipe instead of homemade duck stock — it won't be as rich, but it's better than not cooking the dish at all as it is heavenly!