Maple Rhubarb Jam (small-batch) | Kelly Neil
Maple rhubarb jam made with pure maple syrup and cardamom. A small-batch spread that's not-too-sweet, warmly spiced, and bright in flavour.| Kelly Neil
Maple rhubarb jam made with pure maple syrup and cardamom. A small-batch spread that's not-too-sweet, warmly spiced, and bright in flavour.| Kelly Neil
These strawberry rhubarb cream scones are a bit different from the sturdier, biscuit-style scones I usually make. I wanted a softer texture this time—something a little more tender inside, with a crisp top and bottom.| Kelly Neil
Wanda’s salt cod fish cakes, made with summer savory and bacon fat, are a Newfoundland classic I first shared in my Chronicle Herald column.| Kelly Neil
Nova Scotia oatcakes are a simple, shortbread-like cookie loaded with oats! Try them buttered with a cup of hot tea.| Kelly Neil
Gluten-free rhubarb crisp is a simple, rustic dessert! A perfect mix of spring rhubarb, oats, nutty buckwheat flour, and lots of butter.| Kelly Neil
So far this spring I've made three rhubarb pies, rhubarb curd, rhubarb crisp, and rhubarb simple syrup. As spring draws to a close I thought I'd finish up with a small-batch of raspberry rhubarb jam.| Kelly Neil
Welcome to kellyneil.com, where I share my food photography along with easy recipes for home bakers and cooks.| Kelly Neil
Make the most of the strawberry season with a simple strawberry cobbler cake made with fresh strawberries and a buttery, brown sugar crust.| Kelly Neil
