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Just in time for Mother’s Day—this bright, zesty tart pairs sweet rhubarb with tangy lemon in a buttery crust. Easy to make, stunning to serve, and even better with bubbly (don’t forget your Capabubbles!).

This recipe might take a little time to pull together but it is mostly unattended and very easy to execute. A requested dessert by our college returning daughter for St Patrick's weekend.  2 14oz cans of condensed sweetened milk. Juice...

This is a riff on a pie my Mum used to make when we were kids, though in Ireland she'd often make it with apples. After living in California now for over 20 years, I've come to really appreciate the...