8 Delectable Spring Desserts to Try Around DC: Zagat

by Rina Rapuano

Where: Restaurant Eve
What: Rhubarb brown butter “tart”
The Details: Rhubarb is poached in its own juices then plated with chamomile-steeped cream, a brown-butter tuile, brown-butter purée and granita made from the poaching liquid. It’s garnished with sorrel from the restaurant’s garden and micro basil.
Cost: $14