For the rhubarb compôte, place the rhubarb, sugar, lime juice and glucose in a small non-stick saucepan. Cook gently for 10–12 minutes, or until the rhubarb has softened and broken down. Remove ...

When cream cheese was invented in the 1870s, it spurred the invention of a rich, dense dessert called “New York-style” ...

Take off the heat and place the pan in a bowl of ice-cold water ... omit the jelly and serve the rhubarb compote with whipped cream or crème Chantilly instead of the custard.

The Ely Echo weekly newspaper and its companion pieces - North Country SAVER and North Country ANGLER - provide insight into ...

The Ely Echo weekly newspaper and its companion pieces - North Country SAVER and North Country ANGLER - provide insight into ...