My grandma Dot used to make rhubarb compote and always had some in the freezer when I came to visit. This breakfast is a tribute to her. No two stalks of rhubarb are exactly alike, so make sure to taste your compote before you chill it. It should be tart, but sometimes needs a little extra sugar. —Michael Hoffman, Brooklyn, New York
Start the day off right with this dreamy, creamy breakfast treat from Lesa Michelle Hefner of Elk City, Oklahoma. “My husband and I first tasted this delicious dish at a bed and breakfast where we celebrated our anniversary,“ she shares. “It’s really easy to prepare but tastes like you fussed.“
My 17-year old son calls me a gourmet cook whenever I make his favorite crepes. Sometimes, for a change, I substitute apple pie filling for the cherries and top the golden crepes with warm caramel sauce.