Living Large or Largely Living

One of the pleasures that I have discovered in life post retirement (which I will refer to hereinafter as PR) has been a reawakening of my love of cooking coupled with the tasty fare that usually accompanies my visits to the kitchen and its implements. (In some ways it is like rekindling a relationship with a passionate lover.)

I say the fare has been usually tasty because I am going to admit I have had some scandalous disasters in the kitchen PR, but I will keep some sense of Southern grace and gentility and not belabor the point. Instead I am sharing an especially scrumptious ending for a hot summer meal. I found this recipe in a magazine years ago. I can't remember which one, but I do want to give credit when the memory returns. I am sharing the memory rather than the original because I no longer have the copy. My memories tend to be better than the original anyway.

Rhubarb and Blackberry Afternoon Delight (or evening, however and whenever the mood strikes you)

Ingredients
2 cups rhubarb, about 2-3 stalks, depending upon the size (Trust me; try the rhubarb before you turn your nose up. I know your mama probably said, just like mine, that sometimes you have to kiss a lot of frogs to find a prince. Well, this is the prince. And don't worry; if you buy more than you need, you're gonna love it so much, you'll make it- again and again.)
2 cups blackberries (If you can find wild ones and have a pickin' party, it's more fun.)
2 tablespoons unsalted butter (Do not substitute something you think is healthier...Hello, you're eating this over ice cream.)
all the vanilla ice cream you can stand (I prefer vanilla bean for store bought, but if you can persuade someone to make homemade in the old fashioned hand crank machine from my generation, you and everyone with you will be living large.)

Mixing It Up
Rinse and pat dry the fruit. (Be gentle; you want the fruit to remain firm.)
Chop the rhubarb in about one half inch cubes. (You may have to peel the rhubarb first, depending upon how large the stalks are. Whatever you do, do not include the leaves. They are poisonous, I've been told, and we do not want to lose you this quickly into the session.)
Melt the butter over low heat in a small saucepan until it foams. (This takes some attention so it doesn't burn.)
Add the rhubarb and swish it around in the butter. (I prefer a wooden spoon because it makes me feel like an expert cook, and it's probably better for the fruit because you don't want to bruise it.)
Save a handful of blackberries and add the rest to the pan. (I know this depends upon the size of your hand, but work with me. Pretend your hand is smaller or buy more blackberries.)
Swish the blackberries in the butter.
Cover the pot tightly and simmer over low hear for about 8-10 minutes.
Uncover the pot 2-3 times while the fruit simmers and stir the mixture. (This is the best part of the process so take your time and savor the aromas. I hope you're retired, but if not, breathe deeply and pretend you are.)
Serve over a generous amount of the aforementioned ice cream. (This recipe will serve a decent amount to a party of four.. And if you don't know what a decent amount is, maybe you should give up your political career.)
Now do you see what I mean it's like rekindling a passionate relationship?
Enjoy!!