Last weekend I bought three pounds of rhubarb at the farmers market. This didn’t seem to be that much, but the woman at the stand I bought it from looked mildly alarmed. “What are you going to do with it?” she asked in the same tone a concerned friend asks if you’re really going to wear that dress. Rhubarb beer, strawberry-rhubarb pie, and rhubarb-lemon chicken, I ticked off on my fingers. She seemed satisfied by this response (and also proffered the suggestion of rhubarb pizza).
I have a fantasy of someday being one of those people who shops at the market on Saturday morning and creates a menu for the week around the ridiculously fresh things I find there. I don’t really have the wherewithal for that, but I did find a compendium of strawberry and rhubarb recipes from Epicurious so I started with this triptych mission: three pounds of rhubarb, three recipes, three days. Go.
Day 1: Rhubarb beer. The first pound of rhubarb went into a mild ale after being boiled down. There’s something about brewing beer that feels like it’s from another time–something about the huge pot bubbling on the stove for hours, the pungent smell that hangs heavy throughout the house–it conjures a strange amalgam of a sacrifical offering, a witch’s brew and a factory (it’s the smell–it reminds me of the corn processing plants my father used to work at when I was a little kid). The beer is a week away from being bottled and three from being ready to drink, and is tentatively named Moulin Rhubarb.
Day 2: Strawberry-rhubarb pie. I woke up the next morning early to make the pie crust before heading out for the day and was immediately screwed. I realized I have no idea what consistency or even appearance a pie crust dough should have. So I did the best I could and threw it in the fridge and forgot about it (and the sugar that was supposed to go in it). The filling was almost criminally easy to make, but the lattice work top nearly killed me. I laughed out loud at the stage direction “decoratively crimp the edges.” I popped it in the oven and checked the recipe to see how long it needed to bake. My jaw hit the table–two hours. I looked at the clock on the stove. I had a meeting to be back in two hours. So I cranked up the oven temperature and sat down with my friend Stephen Hawking.
There are few things better in the world than the smell of a fresh pie baking while you are learning about the fate of the universe. It’s suspenseful reading, let me tell you. I had gotten to the auspiciously titled chapter, “The Origin and Fate of the Universe,” ostensibly the point in the book where I was about to find out whether the universe is going to start contracting again and entropy will start working backwards. (Spoiler alert: if we start remembering the future, we might be in trouble. Or fucking fantastic. Or living in imaginary time. Or all of the above.)
There is an iteration of the universe that I love–the version of the universe that takes us into imaginary time. Stephen writes: “There would be no singularities at which the laws of science broke down and no edge of space-time at which one would have to appeal to God or some new law to set the boundary conditions for space-time…The universe would be completely self-contained and not affected by anything outside itself. It would neither be created or destroyed. It would just BE.”
That passage transforms the scientific definition of the universe into the linguistic definition of the name of God in the old testament–a version of the verb to be : “I AM WHO AM.” I’m not religious but that makes my spine tingle with delight.
At this point, however, I have forced the pie to bake in an hour and a half and zip to my meeting, leaving it to cool. The pie turns out pretty deliciously, although it doesn’t retain its shape as pie in taking it out of the dish, and the crust is too heavy (so I’m in the market for crust recipes if you have a favorite).
Day 3: Rhubarb-lemon chicken. Another two and a half hour recipe. (Seriously, who has time for this? Apparently I do.) The rhubarb stuffing is easy to make but getting it into the chicken breast pocket I have created with my fingers gives me a new appreciation for the phrase, “it gets under my skin.” Somehow the sauce turns out more chutney than sauce–it’s definitely not a liquid, but it’s sweet and tart and edible so I’m not worrying about it. While everything is coalescing I finish the brief history of time (which is succinct considering how long time has been around). Now that I know what was happening in quantum/astrophysics in 1988 I should get caught up on what’s been going on because hopefully they’ve made a few strides in the last 24 years (I was incorrect in my last post; the book was published the year after I was born). The lemon-rhubarb chicken turned out really well although I still don’t really understand how to use herbs and I bet that would have made it even better.
I’m trying to reconcile the workings of the cosmos with my rhubarb mission, trying to figure out which one matters, which has meaning. The vast and mysterious grandiose of the universe or succulent worldly appetites? Do they have anything in common? What would these two say to each other if they sat down over a beer, say, on a blind date? Maybe they would just sit there quietly, enjoying each other’s company, without having much to talk about. Maybe that’s okay.







