Rhubarb Upside-Down Cake with Rosemary Caramel Sauce
We were intrigued, if skeptical, about trying this dessert of rhubarb, caramel, and rosemary from Brock Windsor, chef-owner of Stone Soup Inn in Vancouver Island's Cowichan Valley in B.C. But the unusual combo bowled us over. Though the recipe is time intensive, nothing is difficult.
Sauté a little sliced shallot in olive oil with about 2 cups coarsely chopped rhubarb. Add a heaping spoonful of good-quality orange marma- lade and a few tbsp. water; cook, stirring, until marmalade blends in, 1 to 2 minutes. Season with a pinch of salt and some chopped fresh rosemary.
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Rhubarb-Lemon Cream Pie
The rhubarb adds an extra burst of tartness to this seasonal dessert that will impress dinner guests.