Rhubarb and brown sugar tartTim Fraser/The Globe and Mail
To celebrate Easter, Lindsay Haddock created this scrumptious tart. She is the talented pastry chef at Toronto's Scaramouche restaurant. Her imaginative desserts are famous for their taste and delicacy.
Farro (or emmer) is a new yet ancient grain. High in fibre, low in gluten and with a nutty, earthy flavour, it is grown in the Middle East and Northern Italy. It is not spelt although it is often confused with it.
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Lucy Waverman