Shift

and a recipe for rhubarb mostarda to serve with just about everything

Lately I’ve had all sorts of aches and pains.

A stiff shoulder here, a cranky knee there. It’s not so much that I’m falling apart with age (although that remains a distinct possibility); it feels more like all my tiny traumas are having a fist fight with my body. Every unresolved thought or worry is settling in and getting comfortable, even as I squirm in my seat.

I’m learning the hard way that there’s no one single remedy for what ails me.

The man who moves a mountain begins by carrying away small stones.

—Confucius, Chinese philosopher

The problem with putting things to rights is that we want an easy fix. And in the practical matters of life that works most of the time. From changing a lightbulb to repairing the broken dishwasher, there’s an order of things, a process to follow. Even when it takes more steps than we anticipated, the steps are clear, straightforward.

But when something is not quite right with we humans, it can be a bit trickier to get to the root cause. Our bodies, the perfectly-designed early warning system, do try to be helpful. That stiff shoulder may be from lifting too many weights or taking on too many things. The throbbing headache may be the result of the red wine you had with dinner or the difficult conversation you had over dessert.

Shifting our perspective

In times of duress it’s not a seismic event that resets our equilibrium. It’s the subtle shift, the almost-imperceptible movement that suddenly clicks things into place. While there’s no instruction manual to follow, our tiny inner voices and a place to be still and quiet might be a good start. The shift happens when we confront what may be lying deep beneath the surface.

As Isaac Asimov said, “It is the obvious which is so difficult to see most of the time. People say 'It's as plain as the nose on your face.' But how much of the nose on your face can you see, unless someone holds a mirror up to you?”

Holding up the mirror may be the first of several shifts, one of many. Instead of counting the steps and waiting for a magical result, pay attention to the tiny movements in your mind and heart. Those may be the biggest shifts of all.

Rhubarb mostarda

yield approximately 2-3 cups

I’d like to shift your perspective that rhubarb is just for dessert.

In my ongoing quest to seek out recipes that use spring’s bounty in new and unexpected ways, perhaps one of my favourite discoveries is this delicious rhubarb mostarda.

If you don’t know it, mostarda is an Italian fruit-based sweet and spicy condiment. A traditional accompaniment to meats and cheeses, mostarda is particularly popular in Northern Italy. While mostarda can be made with a variety of fruit, this version uses what is properly a vegetable: tart and wonderful rhubarb.

The resulting condiment is both sweet and spicy, making it an excellent complement to rich dishes like roasted meats, charcuterie, and cheeses. We’ve even served it with simply grilled pickerel. Whatever you choose, it will be an unexpected and delicious new way to enjoy spring’s rhubarb bounty.

Ingredients

⅔ cup (155 g) sugar

⅓ cup red wine vinegar

1 tablespoon peeled and minced fresh ginger

1 clove garlic, minced

1 teaspoon ground cumin

1½ lb (750 g) rhubarb, trimmed and cut into 1/2-inch chunks

½ small red onion, finely chopped

2 tablespoons dry mustard

Freshly ground pepper

1. In a large, heavy pot, combine the sugar, vinegar, ginger, garlic, and cumin. Place over low heat and bring to a simmer, stirring frequently to dissolve the sugar.

2. Add the rhubarb and onion, raise the heat to medium-high, and cook, stirring frequently to break up the rhubarb, until the mixture thickens slightly, about 5-7 minutes.

3. Stir in the mustard, season with pepper, and stir until smooth. Let cool completely. The mostarda will keep in the refrigerator for a few days or freeze it in small containers to have on hand. Return to room temperature before serving.