All Things Considered, April 25, 2009 · As the days get warmer and the nights get shorter, a young cook’s fancy turns lightly to thoughts of … rhubarb?

“I always feel like the first batch I see, spring has finally come. I used to feel that way about strawberries, but now you can get them year-round,” says cookbook author Nancy Baggett.

NPR’s Jacki Lyden visited Baggett’s kitchen as she whipped up some Strawberry-Rhubarb Fools.

via A Dessert For Spring: Rhubarb, Berries And Cream : NPR.

via It’s Never Too Hot in the Kitchen for Dessert : NPR.

I don’t remember the first time I ate creme brulee, but I do remember the sensation. What I expected was something like pudding, quick to slide down the throat and vanish from memory.

via Spring’s Cold Comfort: Fresh Cream Desserts : NPR.

Yield: Makes 8 servings
INGREDIENTS:

 5 large egg yolks
1/2 cup sugar
1/2 cup fresh lemon juice
4 teaspoons finely grated lemon peel
Pinch of salt
1/4 cup plus 2 2/3 cups chilled heavy whipping cream
1 3.5-ounce bar high-quality white chocolate (such as Lindt or Perugina), finely chopped
5 cups sliced hulled strawberries (about 2 pounds)
 INSTRUCTIONS: 

Whisk egg yolks, sugar, lemon juice, lemon peel, and salt in medium metal bowl toblend. Set bowl over saucepan of simmeringwater. Whisk until mixture is very thick andthermometer inserted into center registers160°F to 170°F, about 6 minutes. Removebowl from over water. Cool lemon moussebase to room temperature.

Combine 1/4 cup cream and white chocolate in another medium metal bowl.Set bowl over saucepan of barely simmering water. Stir constantly until chocolate issoft and almost melted. Remove bowl fromover water and stir until white chocolate ismelted and smooth. Cool white chocolatemousse base to room temperature.

Beat remaining 2 2/3 cups cream in large bowl until firm peaks form. Divide whippedcream between both mousse bases, folding