On Groundhogs and Rhubarb

Today, I succumbed to the warnings of the Chicken Little Meteorology Team running the Greater Cleveland weather report and took a snow day, which I regretted all day long when the storm of the century didn't come. Ooof. Note to Self: Keep your own counsel, even on matters of weather.

But the threatening skies, covered in a dense blanket of clouds extended well into Pennsylvania...into Punxatawney, PA, to be exact...and Phil, the season-predicting groundhog, did not see his shadow. According to legend, this means we will have an early spring.

I can't really remember the last early spring we had around here, but if it is to be so, I am not going to interfere.

I love spring. And I love spring food. I love lamb, and duck, and ramps, and rhubarb, and horseradish, and edible flowers, and mushrooms. I love the Cleveland restaurateurs who open the patio promptly and permanently come April 1, despite the fact that everyone knows it often snows (sometimes mercilessly) in April in Cleveland.

Hang in there, kids. And the second you see rhubarb in the produce aisle at your grocer's, make this sauce. It's excellent on roast chicken, pork loin, or polenta.
And when you taste it, you'll be encouraged that summer's sunny bounty is only a few short weeks away:

Rhubarb-Herb Sauce:

-1 small yellow onion, diced small
-1 stalk of rhubarb, cut up
-3 T butter or good olive oil
-2 T sugar
-2 t flour
-salt, to taste
-1 T fresh marjoram or sorrel, chopped
-1/2 C chicken stock

In a saucepan over medium, heat, soften onion and rhubarb in butter or oil, add sugar, salt, flour and herbs until well blended. Add chicken stock, whisking well, and bring to a soft boil, then immediately lower heat to a simmer. Simmer for a few minutes or until reduced slightly. Adjust salt and sugar to taste.