“Why don’t you order me a decaf, and I’ll get us a table?” Her question was more of a directive, as she scanned the room of laptops to find the ideal spot. The sun was still shining, but it was clear they had already dined and were on their post-dinner treat. Date night!
His large frame sauntered to the counter, with as much side-to-side motion as forward progress, and he followed her instructions. One decaf cappuccino coming right up- a modest indulgence for a weeknight romance. As the steamers steamed, they sat together and did that act we so rarely do these days- they conversed, he in his blazer, and she in her formal turtleneck. The coffee order arrived on the counter, and the woman, whose jawline had long since eroded, emerged creakily from her place on the equally stiff, wooden church pew.
She retrieved the mug and saucer with great care, the viscosity threatening to rupture with every small jostling. The distance between her and her love seemed to lengthen with every minuscule movement. She held the saucer with one hand, and the other palm outstretched, hovering over the cappuccino design as if her fingers held magical powers. Her eyebrows raised, as if to say “ta da,” and she began a little balancing waltz.
She matched each shimmy forward with a little short-and-stout-teapot motion. Her eyes glanced at her husband, whose large frame commanded the trendy black metal chair on which he sat. The entire world had changed around them- wifi, latte art, email, twitter, OkCupid, GMOs, wars, president after president- and through it all, they still managed to look to each other, as if they were as young and in love as the day they first sipped after-dinner coffees together.
“You know you are a ballerina,” he said in response to her waltz. In a room full of laptops, he only saw her. As she arrived at the table without spillage, she was exactly that- a young, lovely, graceful ballerina. From my corner of email and wifi and Instagram hearts and general nonsense, I melted, I completely MELTED! It was a fleeting, precious little glimpse, a cinematic romance masked by wrinkles. The truest sweetness is often buried beneath the overlooked, the outliers.
Rhubarb may be the stalky mystery the neighbors mistake for a weed growing at the edge of their garage, but it’s the stalky growth my mom taught me to appreciate and savor for its surprise sweetness. With this recipe, it’s even easier to take advantage of rhubarb’s spring emergence.
Here’s to the romantics and hidden sweetness!
Strawberry Rhubarb Simple Syrup & Compote
yield: Makes about 16 ounces
About This Recipe: The simmered fruit leftover from infusing the simple syrup makes a sweet, tart compote, perfect for waffles or mixing into a parfait. You’ll waste less and enjoy more!
2 cups chopped rhubarb
2 cups chopped strawberries
1-2 large basil leaves
1 cup organic dark brown sugar
1 cup water
Combine all the ingredients in a heavy-bottomed saucepan, and bring to a boil.
Lower the heat to a simmer and cook gently, stirring occasionally, until the fruit is soft and the liquid has thickened slightly, about 20 minutes.
Set a fine-mesh strainer (or a coarse strainer lined with cheesecloth) over a large bowl. Pour the rhubarb through the strainer until most of the liquid is in the bowl. Press the solids a little with the back of a spoon to extract more syrup.
Carefully pour the syrup into a clean bottle. Cover or cork the bottle and refrigerate. It should keep for quite some time in the fridge.
Save the leftover rhubarb and strawberry solids to use as a fruit compote. Store them in a clean jar and keep them in your refrigerator for a week or so.
Strawberry Rhubarb Brunch Cocktail
Combine Strawberry Rhubarb Simple Syrup and chilled champagne (or prosecco) to taste.