A few weeks ago, I harvested the last rhubarb of the summer. In a semi-insane moment of inspiration and ambition, I decided to try a Martha Stewart recipe for a lemon mousse with rhubarb sauce. Each step required significant prep and cooking and chilling. Since I had a busy few days, the whole process took about 72 hours. I would have forgiven her for leading me down this path of self-immolation had it been the most delicious dessert I had ever tasted.
Sadly, it was a big disappointment. The lemon mousse smelled great but wasn’t sweet enough on its own. The rhubarb added too much stringy texture to the sauce. (Why on earth did I believe her when she said to leave it in 2-inch pieces?) And while it looked like heaven on a plate, I could have saved myself a lot of time and headache – not to mention rhubarb – and simply driven to Handel’s or Heavenly Cupcakes for a much yummier dessert.
So there I was, with a pan full of rhubarb sauce in the refrigerator, taunting me for the failure. That’s when I decided to wrest control of my kitchen back from Martha and create my own dish. The idea was simple. If raspberry chicken could be delicious, surely I could accomplish a similar feat with rhubarb!
I heated some olive oil, browned chicken, and proceeded to doctor the sauce for a half hour of slow cooking. A splash of balsamic to cut the sweetness, a cup of vegetable broth added gradually and cooked off, onion, garlic, and mushrooms all found their way into the pan. The result? A moist, delicious, sweet-glazed chicken breast. The rhubarb did not die in vain! And the meal was rounded out with green beans with green peppers and the last of Matt’s potatoes.