Rhubarb, It Turns Out, Can Be a Sweetie

[lsanderson]

By MELISSA CLARK
Published: May 25, 2012

SOME ice cream is perfectly smooth, with nary a nut or chocolate fleck to distract your tongue from its voluptuous texture. Then there is ice cream akin to a sundae in a pint container: so full of nutty brittles, veins of fudge and chunks of cookie or brownie that the ice cream itself becomes pretty much secondary. More