I whipped out the old recipe for aioli (via Pink of Perfection), and got to steaming (which took FOR-EV-ER!). Then came the dissection, which was quite the Discovery Channel moment; the line from Shrek where he talks about Ogres being like Onions, not Parfaits, came to mind. And then the fuzzy little choke, which looked like a dandelion or sunflower. And it was quite tasty too.
Rhubard Custards. Sarah (again of PoP) was doing these as part of a long wandering quest to go through the Grand Diplome course books she acquired, but I was just looking for something more interesting to do with rhubarb than the butterscotch sauce I usually make as a sweet topping.
Consider the quest complete! It did involve a little bit of fussiness in the equipment arena (see photo with parchment, foil, and baking sheet), but it was well worth it. I'm not sure if I hit the mark on texture, as I am not an expert on custards. It set up kind of like creamy, frozen-not-floppy, scrambled eggs, if that helps at all. See bottom picture for deliciousness: not too sweet, and a variety of nutrients to boot!