Whip up this Mediterranean frozen-fruit dessert, like a sorbet, only with a more crystalline texture. Adapt it to strawberry-only, kiwi or cantaloupe, too!
These cloud-like mini pavlovas make a light and elegant dessert.
Sparkling wine and fresh rhubarb juice are a terrific combo. A touch of sugar rounds out the tart taste.
We borrowed from the decadent layers of cream and liqueur-soaked cookies that make up the classic Italian tiramisu. And our pièce de rèsistance is the layers of ruby-red berry and rhubarb sauce.
