Try this recipe for a. strawberry-rhubarb crumble.

Transfer the cakes to a rack and let cool for 10 minutes.Unmold the cakes and cool completely on the rack.

Peel off the parchment paper..Meanwhile, in a medium bowl, using a handheld mixer, beat the cream until medium peaks form.Whisk the lemon curd to loosen it, then fold the whipped cream into the curd.

Chill until firm, about 1 hour.. Place 1 cake bottom side up on a cake plate and spread one-third of the lemon cream evenly on top, leaving a 1/4-inch border.Repeat with another cake layer and another third of the lemon cream.

Top with the final cake and the remaining lemon cream.

Refrigerate the cake until set, about 2 hours.. Make Ahead.That has a lot to do with having many loved ones who are blessed enough to live there, and thanks to modern technology, I've been able to keep in touch for the last while.

But last I checked, dirty rice can't Zoom, and that's a tragedy.I'm not going to fool myself into thinking I could ever make this dish as well as folks like Isaac Toups, Alzina Toups, Poppy Tooker, Emeril Lagasse, Susan Spicer, Donald Link, Rebecca Wilcomb, or any of the stewards of Cajun cuisine, but until I can get back bayou-ward, this version hits the spot.

It's admittedly a pinky-up take, what with the watercress garnish, and the chicken livers left whole rather than chopped into the mix, but the flavor delivers and the pickled red onions punch through the richness in such a pleasing way that I can pop an Abita and bear it until I can be in that magical city again.” ⁠—.Kat Kinsman, executive features editor.