I made this maple syrup sweetened rhubarb sauce recently and I've been using it in many different ways...it's great over yogurt or on breads when used like a jam, but it's particularly delicious with these simple baked vanilla custards, inspired by an herbal custard recipe in From the Cook's Garden by Ellen Ogden. Depending on the size of your custard cups, this recipe will serve 4-6 people.

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