As we sit here, through month eleven of the #Covid19 shutdown, I have been trying to rest my thoughts on the happy memories from the time before. As I was looking through recipes this morning, planning our menus for the week ahead - I came across this one. We are still a few months away from entering Rhubarb season - one of the first things to be ready for harvest in the Spring. It is the vegetable that declares, "Winter is over! Get ready for amazing Oregon fruits and vegetables!!" It is the taste of hope for the future. And honestly - that’s what I’m in the mood for.
Scanning this recipe, I was reminded of the last time I made it for a smaller dinner gathering at our house. The memory was not of the meal, although this Rhubarb sauce is amazing, I was reminded of who was there and the #generoushospitality of a few of the couples. They stayed. They helped wash all the dishes - women were over the sink, men were drying the dishes, I put the dishes away. This was not a unique occurance; these couples kinda made it a habit. All the times they came over - they stayed till the end. They helped with the clean up. This was never my expectation, and I certainly didn't mind the kitchen clean up, but the comradery, laughter, speed of the exercise is what nestled itself in my memories. Fondly, warmly - a smile crossed my face, remembering. So - to all of you saints, who #staytilltheend, whether in the church kitchen, or a members home, or at the volunteer event, you are seen, you are appreciated, you are remembered.
#formerpastorwife recipe criteria - 1) Delicious 2) Not a lot of work, especially right before serving 3) Option for Vegetarians 4) Inexpensive. Yep!
Derived from Everyday Food, May 2005
This can be served over a soft cheese and crackers, chicken or pork. If you have vegetarians coming, can also be served over a grilled portabello mushroom.
1/2 c dried cherries
1T balsamic vinegar or fruit vinegar like fig if you have one on hand.
3 T of olive oil
1/2 c finely chopped onion
1/2 bonnet pepper finely diced
2 c of rhubarb cut into 1/2" chunks (about 1 large stalk)
3 t of sugar
pinch of nutmeg
season with salt and pepper
1) In a pyrex measuring cup, put the cherries, vinegar, and cover with hot water - about 1/4 c. Microwave for 45 sec till hot. Let sit for 10 min.
2) In saucepan, heat oil, saute onion, pepper, cook till soft.
3) Add cherry mixture, rhubarb, sugar; bring to a boil. Reduce heat and simmer until rhubarb is soft. Remove from heat. Season with nutment, salt, pepper.
4) Can be stored for up for a week in the fridge.