Rainbow Jell-O in a Pot of Gold

Rainbow Jell-O in a Pot of Gold

Ingredients 6 boxes Jell-O (rainbow colours) 1 cup uncooked rice edible gold leaf Method 1.  Prepare Jell-O as per package instructions. 2.  Lightly grease test tubes so Jell-O can slide out. Layer colours using an eye-dropper, allowing to set between layers. 3.  Place uncooked rice in a tea cup and place test tube upright in […]

Raspberry Cinnamon Roulade by Chef Karen Nielsen of La Vieille Gare

Raspberry Cinnamon Roulade

Chef Karen Nielsen, La Vieille Gare A favourite at La Vieille Gare, this sweet made from local raspberries is a light way to finish the seafood meal. The Callebaut chocolate sticks, used as garnish, are available at DeLuca’s. Ingredients Sponge Cake 6 eggs 1 ¼ cups  flour 3/4 cup sugar 1 Tbsp cinnamon Raspberry Mousse […]

Raspberry Gelati by Baker/owner Ignazio Scaletta, Goodies Bake Shop

Raspberry Gelati

Baker/owner Ignazio Scaletta, Goodies Bake Shop Ingredients 3 1/8 cups fresh raspberries 3 cups white sugar 5/8 cups corn syrup 5 1/6 cups water 1 tsp lemon juice Method 1. Puree raspberries. 2. Blend one cup sugar and fruit puree. 3. Add the remaining ingredients and blend thoroughly with an electric mixer. 4. Let the […]

Raspberry Roulade by Chef Helmut Mathae, Pastry instructor at Louis Riel Arts & Technology Centre

Raspberry Roulade

Chef Helmut Mathae, Pastry instructor at Louis Riel Arts & Technology Centre Cake flour is finer than all-purpose flour and helps to create a tender texture in baked goods. Chef Helmut suggests that fresh raspberries be used, as the excess liquid from frozen raspberries is difficult to incorporate, but flavour is lost if they are […]

Raspberry, Espresso, and Coconut Ice Pops

Raspberry, Espresso, and Coconut Ice Pops

Choose your favourite flavours and customize your own grown-up ice pops. Ingredients Raspberry Pops 1 1/4 cups fresh raspberries 1/3 cup water 1/4 cup corn syrup 3 Tbsp sugar 2 tsp fresh lemon juice Chocolate Espresso 1/2 cup brewed espresso 2 Tbsp corn syrup 1 Tbsp sugar 1 1/2 Tbsp cocoa powder 1/3 tsp vanilla […]

Red River Mud Pie (Chocolate mud pie with red river cereal)

red river mud pie

Co-owner Tabitha Langel, Tall Grass Prairie Bakery chocolate mud pie with red river cereal In the mid-1800s the Red River Cart ruled the prairie trails. It was particularly useful for traversing the muddy gumbo of the Red River Valley flood plain. This Manitoba icon is also the symbol of Red River Cereal, which was invented […]

Red velvet winter cake by Chefs Doug Krahn and Betty Lai of Chocolate Zen Bakery

Red Velvet Cake with Cream Cheese Icing

Chefs Doug Krahn and Betty Lai, Chocolate Zen Nothing says Christmas like red velvet cake. Wrap it in fondant and decorate with a gum paste bow and sugar cookie mitten. Ingredients Cream Cheese Icing 1 1/2 cups heavy whipping cream 3/4 cup sugar 1/8 tsp salt 1 8 oz package cream cheese at room temperature […]

Red Velvet Cupcakes by Baker/owner Chris Atkinson of Lilac Bakery

Red Velvet Cupcakes

Baker/owner Chris Atkinson, Lilac Bakery Ingredients Red Velvet Cupcakes 1 1/2 cups sugar 1/2 cup shortening 1 cup buttermilk 2 1/2 cups of all purpose flour 2 eggs 1 tsp salt 2 tsp cocoa 1/4 cup red food colouring 1 tsp vanilla extract 1 tsp white vinegar 1/4 tsp baking soda Cream Cheese Frosting 6 […]

Red Velvet Layered Cheesecake

Red Velvet Layered Cheesecake

Surprise loved ones by adding a decadent layer of cheese to the classic red velvet cake. Ingredients Red Velvet Cake 1/2 cup shortening 1 1/2 cup sugar 2 eggs 2 oz red food colouring 2 Tbsp cocoa powder 1 cup buttermilk 2 1/2 cup sifted cake flour 1 tsp salt 1 tsp vanilla 1 Tbsp […]


Owner/Baker Nathalie Gautier L’epi de Ble This fancy cream puff’s name means “nun”, inspired by their traditional habits. INGREDIENTS Pâte à Choux 2 cups water 1 tsp salt 7/8 cup butter 1 Tbsp sugar 2 1/2 cups flour, sifted 9 large eggs Crème Pâtisserie 11 egg yolks 1 1/4 cup sugar (divided) 1 L whole […]

Rhubarb Float

Rhubarb Floats

Rhubarb is one of Manitoba’s most prolific perennials, a season that stretches from spring to fall yields multiple harvests. This versatile simple syrup delivers warm spice and hits tart, sweet notes to enhance desserts and cocktails. Ingredients 4 cups chopped rhubarb 1 cup sugar 2 cups water 1 cinnamon stick 2 star anise 1 tsp […]

Rhubarb Meringue Pie

Rhubarb Meringue Pie

Try this twist on the classic meringue dessert using rhbuarb picked from your garden or sourced from farmers’ markets. Ingredients Crust 1/2 cup flour 1 tsp sugar 1/4 cup cold butter Filling 3 cups rhubarb, chopped 1/2 cup sugar 5 Tbsp water 2 Tbsp cornstarch 1/2 cup strawberry jam 1 tsp cinnamon 2 Tbsp cornstarch […]

Rhubarb Panna Cotta

rhubarb panna cotta

This creamy dessert’s gelatinous texture is similar to a firm custard and can be sliced to serve. Alternatively, decorative moulds can be used to create unique presentations. Note: The dessert needs to be refrigerated overnight to set. The heady Frangelico rises across the palate and is finished by the velvety, foamy texture of the mousse […]

Rhubarb Pavlova

Rhubarb Pavlova This light as air meringue treat is a perfect summer dessert, topped with seasonal rhubarb. INGREDIENTS Pavlova 4 egg whites 1 1/4 cup sugar 2 tsp cornstarch 1 tsp vanilla extract 2 cups heavy cream Rhubarb Chutney 1 cup diced rhubarb 1 cup sugar 1/2 cup diced apple METHOD Pavlova 1. In a […]

Rhubarb Platz

Fude Inspired Cuisine and Wine Bar This local classic is best served warm with ice cream. Ingredients Dough 6 cups flour 2 tsp salt 4 tsp baking powder 1 cup sugar 1 cup butter 4 eggs 2 cups milk Filling  16 cups chopped rhubarb 2 cups sugar 1 lg box strawberry Jello Topping 3 cups […]

Rhubarb Shortcake with Fresh Strawberries by Owner/General Manager Marnie Feeleus of Fresh Option Organic Delivery

Rhubarb Shortcake with Fresh Strawberries

Owner/General Manager Marnie Feeleus, Fresh Option Organic Delivery The biscuit-like texture of the shortcake contrasts with the creamy coolness of the soy ice cream and juiciness of the berries. Bright berry flavour dominates the dish and is complemented with warm, aromatic vanilla. This twist on the heartwarming classic, strawberry shortcake, is an excellent way to […]

Roasted Apple Beignets

Roasted Apple Beignets with Cardamom Anglaise, Bourbon Ice Cream, and Chai Candy Floss

Chef Kristen Chemerika-Lew Chew Traditional French fritters get a modern twist from cardamom, bourbon, and chai. Ingredients Cardamom Anglaise 2 Tbsp white sugar 3 egg yolks 1/8 tsp salt ½ cup 35% cream ½ cup whole milk 1 Tbsp ground green cardamom Roasted Apple Beignets 4 granny smith apples, peeled, cored and thinly sliced 1 […]

Rocher Choux

Chef Sophon “Soapy” Chhin S Squared Pâtisserie Sophon “Soapy” Chhin’s infatuation with Parisian pastry shines in his desserts that combine classic French techniques with modern trends. Inspired by popular brands, Soapy’s Ferrero Rocher choux combines delectable hazelnut and milk chocolate, while entremets layer salted caramel, pecans and chocolate as an ode to a beloved classic, […]

Rum Balls by Pastry Chef/Owner Nina Notaro, Cake Studio

Rum Balls

Pastry Chef/Owner Nina Notaro Cake Studio For a different spin, substitute orange, coffee, raspberry or Irish cream liquer for rum in these traditional rum balls. Adorn with silver to add festive flair. Ingredients 1/2 cup butter 1/2 cup icing sugar 3/4 cup pure chocolate chips 2 eggs pinch salt 4 Tbsp dark rum 1 3/4 […]

Rum-filled Peaches

Chef Danilo Pamintuan, Piazza de Nardi These rum-filled balls give the impression of freshly picked peaches straight from the orchard. Ingredients Pastry Cream 1 cup 2% milk 1 cup 36% cream 1/2 cup sugar 10 Tbs corn starch Rum Syrup 1 l water 1 kg sugar 1/2 cup rum extract Dough 2 Tbs yeast 2 […]