Tarted Up

A rhubarb recipe with 101 uses

Rhubarb--whose puckery flavor is often too intense to eat on its own--is usually cooked with an abundance of sugar and sweet strawberries. But chef Lori Baker of San Francisco's new Baker & Banker thinks raspberries make an even better partner for those crimson stalks. Baker serves the subtly sweet, caramel-like sauce with vanilla ice cream and shortbread cookies, but we think its uses are endless. Ladle it onto waffles, stir it into yogurt, or spread it on a biscuit--and if you're anything like us, you'll be spooning leftovers straight from the jar.