Rhubarb and rosemary are surprising bedfellows in this crème brûlée.
Upright stalks of brilliantly hued rhubarb are always the first to arrive in the spring produce parade. Rhubarb’s natural astringency may overwhelm at first bite, but with a little sugar and fruit, its tartness is successfully tamed. For this dessert, however, I chose not to rely on rhubarb’s dependable sweet partner, the strawberry, because I did not want additional sweetness or liquid in the compote, which is spooned into the bottom of the custards.
