You know, I really have to hand it to Erin of Dinners, Dishes and Desserts. First of all, she asked me to guest post for her, which shows a tremendous amount of class and taste on her part, and second of all, she is hosting a phenomenal bake sale on behalf of the victims of the Colorado Wildfires. Okay, on the first point I am completely joking, although I am very flattered that she asked me to write a guest post for her. And I was immensely pleased by the outcome of my recipe creation. Strawberry rhubarb is one of my “memory” flavours, one of those tastes that immediately sends me hurtling back into my childhood when my mother would make strawberry rhubarb sauce and pour it over vanilla ice cream. So I thought it was nothing short of inspired when I thought to swirl the strawberry rhubarb sauce right into the freshly churned vanilla ice cream. Of course, as I have learned, nothing I do in the foodie world is all that original and it’s been done before. But has there ever been a Low Carb Strawberry Rhubarb Ice Cream? I am guessing no, so that must set me apart in some way, right?
On the second point, the Online Bake Sale for the Colorado Wildfires, I am not joking at all and I am seriously impressed with Erin. Not only has she gotten together some wonderful bakers to auction off their wares, but she has also managed to get some great sponsorship, and everyone who bids on the various baked goods will also have a chance at winning some spectacular prizes. The bakesale will be held on Sunday, July 8th, and I am auctioning off my Almond Crusted Butter Cake, which can be made with sugar or low carb sweetener, your choice. So please make sure you check that out on Sunday and bid on your favourites.