Fruits/Nut recipe collection

Rhubarb raisin crumble topped with maple walnut granola, sweetened with strawberry preserves and orange zest. A naturally sweetened, no-fuss spring dessert baked from a cold oven.

Simple rhubarb sauce with sugar, cinnamon, and a pinch of salt simmered until thick and saucy. A versatile spring condiment for desserts, pancakes, or yogurt.

A staple at English boarding schools, these individual cakes are served with afternoon tea. They don't keep well; after a day they take on the characteristics of "rocks".

Rohkostsalat is a German raw cabbage salad with diced apple, raisins, and a tangy sour cream dressing with pineapple juice. A crunchy, sweet-tart side dish served cold.

Roquefort and apple omelet with butter-sauteed apple slices and crumbled blue cheese folded inside. A French-inspired breakfast or brunch ready in 10 minutes.

Chilled raspberry soup simmered with Burgundy wine and cinnamon sticks, strained smooth, and served cold with a swirl of cream. An elegant summer starter.

Rugelach four ways: a single cream cheese pastry dough turned into raspberry-almond crescents, layered chocolate-pecan squares, apricot pockets and honey-pecan triangles. Holiday cookie tray showstopper.

Seared sea scallops with fresh pineapple, ginger, basil, and soy sauce in a light cornstarch glaze. A quick, healthy stir-fry served over jasmine rice.

Schwarzwalder Kirschtorte (Black Forest Cherry recipe

Silky pear butter simmered with white wine, vanilla bean, cardamom, and whole spices, then canned for year-round enjoyment. A gorgeous homemade preserve that makes Bartlett pears shine.

Spicy fruit salad with oranges, pears, bananas, grapes, and toasted walnuts tossed in a cinnamon-cardamom yogurt dressing. A fresh, no-cook side or snack.

This was very good. I prepared the salads individually on salad plates and fanned the pears for a more elegant look.

Chinese steamed pears in a cinnamon sugar syrup, gently cooked until tender then drizzled with reduced syrup. Four ingredients, elegant, and served warm or chilled.

Strawberry granita made from just three ingredients, no ice cream machine needed. Fresh strawberry puree and simple syrup frozen and scraped into glittering, refreshing ice crystals. Pure summer in a glass.

Strawberry lemon trifle with homemade genoise cake, lemon curd cream filling, kirsch-strawberry syrup, toasted almonds, and piped whipped cream. A showpiece French-style layered dessert.

Fresh peach pie with an egg and cream custard topped with brown sugar butter streusel. Ten peaches, a crumbly top, and warm nutmeg in every bite.