To say that your life is not your own when you’re a mom is an understatement, but that’s the way my professional work is as well. Unpredictable. So you can either become a grump or learn to enjoy improvisation. At home, I love looking in my pantry or refrigerator to see what combinations suit the occasion and the diverse palates of my guests. It helps to have a few tricks up your sleeve for unexpected visitors on any day. And at any time
Preparing a last minute meal late on a Sunday night after a gorgeous day in a garden full of Angelique tulips was a pleasure. Especially after a great Saturday at the farmer’s market where there was an abundance of asparagus, green garlic, leeks and ramps, spinach, and rhubarb. For Mother’s Day dessert, I made an expedited coconut sorbet with rhubarb sauce and strawberries on top. In retrospect I could have folded the rhubarb into the sorbet. Next time. I could also have made little ginger cookies to go along with this. Another day. This quick dessert was just perfect to cap off an enjoyable evening with my family. I’m a happy mom.
1 14 oz can unsweetened coconut milk, preferably organic
1 can’s measure of water
1/3 c sugar
1 tsp vanilla
Whisk the coconut milk, add the water, sugar and vanilla, stirring to dissolve the sugar. Chill thoroughly (use the freezer to expedite the chilling process). Process in an ice cream maker according to the manufacturer’s instructions. Makes 1 quart.
4-5 thin or 2 thick stalks of rhubarb
¼-1/3 c sugar
2-3 tbsp water (less with very young rhubarb, more with older, larger rhubarb)
Clean the rhubarb, peeling the stalk if it is fibrous. Cut into ½-inch pieces. Place in pan with the water and sugar. Bring to a boil, lower the heat and simmer the rhubarb, uncovered, until it is tender and nearly dissolved. Taste and adjust the sugar level if it is too tart.