My sister and I were reminiscing about mom’s home baked treats. Gingerbread, with a light veneer of lemon glaze, was always a favorite and spoiled us for any other, homemade or purchased. We don’t think she even used a recipe but rather created by instinct. She had excellent instincts.
Despite my aversion to most things pink, I managed to pull together a pretty pink Strawberry Vinaigrette a few weeks ago, but I was determined that this rhubarb ice cream would not be uniformly pink—there would be bits of fruit, and hefty bits of black pepper. Mostly creamy white, with bits of pinky red tart rhubarb. Success!