As Springtime continues, I like to use seasonal produce in interesting ways. Here I have taken sweet spring strawberries, ...

B.C.-grown rhubarb is in season, and when I saw a mound of it for sale at my local grocery store, the first thing that came to mind was scones. I had two options on how to pair the two. The first was ...

And while we love them in classic sweet treats like muffins or pie, we found an even easier way to enjoy them: a homemade blueberry compote. With just 5 simple ingredients and 20 minutes ...

Serve this baked fruit compote warm or cold with icecream or yoghurt. Preheat oven to 180C. Place a medley of drained fruits (apricots, peaches, cherries and guavas) in a roasting dish and add ...

To serve, place your chosen dairy (or non-dairy) base in small bowls and top with the compote. Leftovers will keep for 3-5 days in an airtight container in the refrigerator.

If you have been to a fancy restaurant and seen a delicious fruit sauce drizzled over your dessert, you were probably looking at a coulis or compote. Have you ever wondered what the difference is ...

Use precise geolocation data and actively scan device characteristics for identification. This is done to store and access ...

1. In a heavy-based saucepan, combine half of the rhubarb with the sugar and water. Bring to a boil over high heat, stirring ...

Once tomato “compote” has drained a few minutes, spread it on the platter alongside chicken. Serve right away, passing a pitcher of the reserved juices at the table to drizzle over.

Make one of the rhubarb recipes that EatingWell readers visit the most, from tart and fruity crisps to sweet and savory ...

Root:1, Casablanca Valley, Chile. This is a very pungent and green style of Sauvignon Blanc. There’s a little smoke/char on ...

For the tea loaf, begin by making the tea in pot or jug and allow it to steep for 10 minutes. Place the fruit and the zest in a bowl and cover with the hot tea, leave to soak for a couple of hours ...