We’re all about rhubarb this season: from Pressed Juicery’s brightly-hued seasonal juice to Curtis Stone’s insanely simple tart, to these rhubarb-spiked cocktails by Art In the Age, we take our rhubarb in all forms! Lucky for us, one of our favorite San Francisco restos 1760 has just the concoction to satisfy our both our sweet tooth and our tart-loving tastebuds…

While we love 1760’s warm and welcoming urban atmosphere, we’re most impressed with the pride this team takes in putting ingredients front and center, using only the finest and freshest available to create their inventive cuisine. This rhubarb recipe from 1760 Pastry Chef Riccardo Menicucci –  an intermezzo with yogurt and vanilla ice cream, rhubarb compote and strawberry granita – will give you a feel for this ingredient-driven hotspot at home. Try for yourself or cheat a little and make a reservation…