Chilled Rhubarb Torte

For years, I never gave those overgrown red stalks of celery a second glance at the market, assuming they were just as bitter and twisted as their green cousins. While it’s true that they’re no treat to eat by themselves, when combined with a touch of sugar and a pinch of spice, rhubarb is more than deserving of any baker’s attention. Cooked down into a cool mousse and paired with a nutty almond