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1 pound of rhubarb (leaves removed, stalks chopped) 1 cup water 1/3 cup sugar (or more to taste) Chop the rhubarb into bite-sized pieces, aiming for slices that are less than an ich wide. Toss the chopped rhubarb into a pot with 1 cup water and sugar. Heat to medium-high and bring your mixture to a bubbling boil then lower to medium. Let simmer for 15 minutes, stirring occasionally. Once the rhubarb is soft, strain the mixture through a fine-mesh to separate the syrup from the pulp. Pour rhubarb syrup into a glass jar and refrigerate.

2 navel oranges thinly sliced 2 lemons thinly sliced 2 limes thinly sliced 1 pear cored and chopped 1 kiwi peeled and sliced 1 cup fresh strawberries sliced 1 20 ounce can of pineapple chunks in juice 1/2 cup white sugar 1/2 cup quantro (or other orange liquor) 1 cup white rum 1/3 cup coconut rum 2 cups of orange juice 2 750ml bottles dry red wine (chilled) 1/2 can of pink frozen lemonade concentrate thawed 1/4 cup lemon juice 2 Tbsp lime juice 1 cup Lemon Lime soda chilled Place the oranges, lemon, limes, Pear, kiwi, strawberries, pineapple chunks and juice and white sugar into a large bowl. Pour the quantro, rum, white rum, coconut flavored rum and orange juice over the fruit. Stir gently to dissolve the sugar. Cover and refrigerate for two hours. Add the red wine, pink lemonade concentrate, lemon juice and lime juice. Cover and refrigerate for two hours or overnight. Before serving, add the chill lemon lime soda. Serve over ice spooning the fruit into the glass with the liquid. Garnish with an orange slice or maraschino cherry.

250ml chopped pecans or walnuts 1 520g pkg of yellow cake mix 1 99 g pkg Jell-O Vanilla Instant Pudding & Pie Filling 4 eggs 125ml cold water 125ml cooking oil 125ml Bacardi amber or "1873" rum Glaze 125ml butter 50 ml water 250 ml granulated sugar 125ml Bacardi amber or "1873" rum Preheat oven to 325 F. Grease and flour 25 cm (10") tube or 3 litre (12 cup) Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up. For the glaze, melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.

2/3 cup sweetened condensed milk 1 egg white a pinch of salt 2 1/2 cups of unsweetened shredded coconut 1/2 cup slivered candied pineapple 1/2 cup mango Line rim-less baking sheet with parchment paper or grease. Set aside. In a bowl, whisk together condensed milk, egg white, and salt. Add coconut, pineapple, and mango. Stir to coat evenly. Drop by rounded teaspoonfuls onto prepared sheet. Bake in center of 325 F oven for 15 to 20 minutes or until golden. Let cool on sheet on racks for five minutes. Transfer to racks and let cool completely.

4 ounces feta cheese in a block 1/4 of a large watermelon cubed into bite sized pieces mint leaves skewers balsamic vinegar for drizzling cubed the watermelon into bite sized pieces. Cube the block of feta. To assemble, stack the feta and watermelon with a mint leaf in between. Skewer the stack. Optionally, add 1 half a cup of balsamic vinegar to small sauce pan and reduce for 3-5 minutes until thickened. Drizzle over skewers.

2 cups coke cola 2 cups ketchup 1/2 cup cider vinegar 1/2 of a large onion finely chopped 1 1/2 TB black pepper 1/4 cup brown sugar 3 tsp salt 3 TB chilli powder 2 TB minced garlic 2 TB Dijon mustard or 1 tsp dried mustard 2 TB butter Bring all ingredients to a boil. Reduce heat and simmer for one to two hours, stirring occasionally.

a couple of handfuls of romaine lettuce, in bite size pieces the same amount of spinach torn into bite size pieces 1/2 cup cauliflower pieces 1/2 cup diced red onion or chopped green onions 1/2 cup shredded red cabbage 1/2 cup english peas 1 orange, peeled and cut in chunks 1/2 cup sliced strawberries 2 tablespoons walnuts or cashew nuts 1/4 cup crumbled blue cheese Make a dressing from orange juice, rice vinegar, olive oil, a little garlic and soy sauce shook in a jar. Toss dressing on salad and serve. Let spring ring like a melody in your heart. This is a glorious time of year.

5 large cooking apples, peeled, and sliced 1/2 grated pure maple sugar or pure maple syrup 2 Tbsp butter (30ml) of margarine 1 egg 1/4 cups (50 ml) butter 1/2 cup (125 ml) white sugar 1/2 tsp (2ml) vanilla 1/2 cup (125 ml) all purpose flour 1/2 tsp (2ml) baking powder 1/4 tsp (1ml) salt 1 cup (250 ml) whipping cream 1/4 cup (50 ml) pure maple syrup Heat oven to 350 F. Butter 10 inch pie plate and spread apples evenly in plate. Sprinkle with maple sugar or syrup and dot with butter. In small bowl, beat egg, sugar, butter, and vanilla together until fluffy. Add baking powder, salt, and flour until blended. Spread over apples and bake for 45 minutes or until apples are tender. Cool. Whip cream, drizzle maple syrup over top and fold in gently. Save cake/pie warm and top with the maple whipped cream.

4 cups of peeled chopped rutabaga or yellow turnips. 1 pound peeled parsnips cut into three inch lengths 1 Tbsp of butter 1 Tbsp of vegetable oil 2 Tbsp chopped fresh rosemary 3 cloves of garlic whole 1/2 tsp of salt 1/2 tsp of pepper 1/4 to 1/2 cup maple syrup 1/2 tsp of hot pepper sauce Cook the rutabaga in a large pot of salted boiling water for 20 minutes. Add parsnips during the last five minutes of cooking. Drain well and place back in pot on hot element. Shake the pan gently until bottom is almost too dry. Place butter, oil, rosemary, garlic, salt and pepper in a large skillet over medium-high heat. When butter and oil mixture starts to sizzle, toss vegetables with maple syrup and hot pepper sauce and turn into skillet. Spread out in an even layer and cook without stirring for two minutes or until golden brown on the bottom. Turn the vegetables over and cook for 2-3 minutes more or until nicely browned. This makes eight servings.

2 tablesoons extra-virgin olive oil 1 pound carrots, cut into 1/2 inch slices 1 pound sweet potatoes, scrubbed, skins left on, cut into 1/2 inch cubes 1 bunch scallions (white and green parts), sliced 1/2 cup chopped celery 1 garlic clove, grated 1 tablespoon chopped peeled fresh ginger 1 teaspoon coarse salt 4 tablespoon chopped fresh cilantro 1 tablespoon fresh lime juice 1 tablespoon finely chopped seeded jalapeno pepper or to taste 6 ounces baby bok choy, stem ends trimmed, cut into 1/2-inch slices Heat the oil in a soup pot until it is hot enough to sizzle a piece of vegetable. Add the carrots, sweet potatoes, scallions, celery, garlic, ginger, and 1/2 teaspoon salt. Cook, covered, stirring occasionally, over medium-low heat until lightly browned and softened, about 10 minutes. Add 6 cups of water and 2 tablespoons of the cilantro and bring to a boil. Cover and cook over medium heat until the vegetables are tender, 20 to 25 minutes. Ladle out about 2 cups of the solid vegetables and set aside. Use an immersion blender to puree the soup in the pot. If you don't have an immersion blender, let the soup cool slightly, transfer it to a blender or food processor, in batches if necessary, and puree until smooth. Return the soup to the pot. Add the reserved vegetables, lime juice, and jalapeno. Bring the soup to a boil. Stir in the bok choy and cook for 30 seconds. Taste and season with up 1/2 teaspoon salt. Ladle the soup into bowls and garnish with the remaining 2 tablespoons chopped cilantro.

1 pound fully cooked ham slice, 1/2-inch thick 5 cup thinly sliced potatoes 1 can (10 and 1/2 ounces) cream of mushroom soup or cream of celery soup 1/4 cup milk 1/2 cup chopped onion 1/4 cup chopped green bell pepper dash of pepper 2 tablespoons butter 1 cup of shredded cheddar cheese (optional) Cut ham in bite-sized cubes. Place half of the potatoes in a greased, shallow, 2-quart baking dish. Cover with ham pieces. Top with remaining potatoes. Combine soup with milk, onion, green bell pepper, and ground black pepper. Pour over potatoes. Dot with butter. Cover with foil and bake at 350 F for 1 hour. Remove covering; bake 30 to 45 minutes longer, or until potatoes are done. If desired, sprinkle shredded cheddar cheese over the top of scalloped potatoes the last 15 minutes of baking time. Serves 6.

Ingredients 1/2 cup (125 ml) lemon juice, strained 3 eggs 1 can (300 ml) sweetened condensed milk 1 tsp (5 ml) vanilla 2 limes 8 oz (227 g) cream cheese, softened 2 tbsp (30 ml) granulated sugar Coconut Graham Crust 1 cup (250 ml) graham cracker crumbs 1/2 cup (125 ml) unsweetened desiccated coconut 3 Tbsp (45 ml) unsalted butter, softened 2 Tbsp (30 ml) granulated sugar 1 pinch salt For the coconut graham crust. In large bowl and using fingertips, crumble graham cracker crumbs, coconut, butter, sugar and salt. Press into parchment paper-lined 9-inch (2.5 L) springform pan. Bake in 350 F oven until golden brown, 10 to 12 minutes. Lets cool completely. (Make-ahead: cover and refrigerate for up to 48 hours) Filling In large bowl, whisk together lemon juice, eggs, 2/3 cup of the condensed milk and half of the vanilla. Pour over the cooled crust. Bake in 350 F oven until set, 20 to 25. Let cool completely. Zest 1 of the limes to make 1 Tbsp. Squeeze and strain both limes to make 1/3 cup juice. In food processor, pulse cream cheese, remaining condensed milk and vanilla, lime zest, lime juice and sugar until smooth. Pour over baked layer. Refrigerate until set, about 8 hours.