Ricotta Puddings with Glazed Rhubarb

So I have made this dish once before when I was hell bent on using every ounce of the rhubarb (which I had never cooked with before) that I had purchased at the farmer's market. I have to say that out of the multiple rhubarb variations I tinkered with, including a balsamic rhubarb compote, this was my biggest success. I plan on revisiting it around April when the rhubarb season returns.

Ricotta Puddings with Glazed Rhubarb

(from Gourmet May, 2006)

Makes 6 dessert servings.

You will need a muffin pan (preferably nonstick) with 6 (1/2-cup) muffin cups

INGREDIENTS
(for puddings)
1 cup whole-milk ricotta (8 3/4 oz)
1 whole large egg plus 1 large yolk
1/4 cup sour cream
2 tablespoons sugar
2 tablespoons heavy cream
2 tablespoons mild honey
1/8 teaspoon salt
1/2 teaspoon finely grated fresh lemon zest

(for glazed rhubarb)
31/2 tablespoons sugar
1/2 teaspoon cornstarch
1/2 lb fresh rhubarb stalks (about 2), cut diagonally into 1/4-inch-thick slices

DIRECTIONS
Make pudding batter:
Put oven rack in middle position and preheat oven to 325°F. Lightly oil muffin cups.

Blend together all pudding ingredients in a blender until smooth, then divide batter among muffin cups.

Prepare rhubarb:
Stir together sugar and cornstarch in a 9- to 10-inch glass or ceramic pie plate. Add rhubarb and toss to coat, then spread in one layer.

Bake puddings and rhubarb:
Bake puddings and rhubarb, side by side, carefully turning rhubarb over once halfway through cooking, until puddings are just set and edges are pale golden, 35 to 45 minutes. Remove puddings and rhubarb from oven at the same time. Set rhubarb aside and cool puddings in muffin pan on a rack 5 minutes (puddings will sink slightly).

Run a thin knife around edge of each pudding, then invert a platter over pan and invert puddings onto platter. Transfer puddings, right side up, to plates and serve topped with rhubarb and its juices.