This silky fruit dessert is delicious on its own or topped with vanilla ice cream. Just be sure to only barely cook the rhubarb, so that it retains its crispness—and plenty of tangy flavor. More Rhubarb Recipes
This tangy soup, like many desserts made with red wine, will pair with a wide range of reds. Mark Slater, Michel Richard's longtime wine director, likes to match it with the rose-scented nonvintage Quady Elysium, a sweet California wine made from the obscure Black Muscat grape.