I have already received one answer to my request for rhubarb recipes — and hopefully more are on their way — to be printed soon in this forum.

In the meantime, here’s a rhubarb rendition from Pillsbury.

Rhubarb Upside-Down Desserts

1/3 cup packed brown sugar

2 tablespoons butter or margarine, melted

2 tablespoons dark or light corn syrup

½ teaspoon grated orange peel

1½ cups chopped fresh rhubarb

4 Pillsbury Grands frozen Southern style biscuits (from 25-oz bag)

½ teaspoon granulated sugar

1/8 teaspoon ground cinnamon

1 cup vanilla ice cream

Heat oven to 375 degrees. Spray insides of four 6-ounce custard cups with cooking spray. Place custard cups on cookie sheet with sides.

In medium bowl, mix brown sugar, butter, corn syrup, orange peel and rhubarb; divide evenly among custard cups. Top each with 1 biscuit. In small bowl, mix granulated sugar and cinnamon; sprinkle over biscuits.

Bake 25 to 28 minutes or until deep golden brown; cool 1 minute. Turn upside down onto 4 serving plates; remove custard cups. Serve warm with ice cream.