Strawberry shortcake is all over picnic tables. I love
strawberries: their plumping red hearts herald summer’s beginning every year. I’m
still that grinning 2-year-old with a mouth full of mashed berry.
But this year I’m also a rhubarb girl.
I think it started a couple of weeks ago at the
farmer’s market. Those brilliant red stalks, stacked high like culinary tinker
toys, spoke of new desserts. I made a lot of biscuits for those stalks until I found
a method that finally worked. All my biscuit trials over the years came to
this: the gluten-free vegan ginger biscuit, designed for a candied rhubarb
crown. It’s like strawberry shortcake grew up and bought a leopard-print bra.
