Roasted Rhubarb Compote

We've turned your favorite strawberry-pretzel salad into a delicious pie. See more strawberry recipes here.

If you were alive in the late 18th and early 19th century, as some of you might have been, you know that it was no guarantee that your cocktail would be served or cooled with ice. In fact, there was a good chance the tavern or bar you were in had no ice at all. Especially if you lived in the American South or a stone's throw from the equator. You can thank Frederic Tudor, the “Boston Ice King,” for remedying that. His ice deliveries from the Northeast to hotter climates paved the way for creative uses of ice like the crushed “cobble stone”-like pieces of ice found in the cobbler. Grab your Lewis Bag and get crackin’!

Featuring roasted strawberries and rhubarb, a delicate hint of cardamom, and a crisp pistachio streusel, these tender muffins say “spring” like no other.

Honeycrisp and Golden Delicious apples hold their shape well and won't get too mushy after baking. Brown sugar lends deep molasses flavor to the topping.

Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.