Okay, so it’s not exactly “Hey, you got your chocolate in my peanut butter!” territory, but it’s close. Over high heat, the rhubarb breaks down quickly, dissolving into a sauce that slicks the dark, tannic greens; those tannins—and the rhubarb’s citrusy tang—work to balance the rich sausage; the mustard seeds weigh in with a little pop of…
I wasn’t keeping count until a croquet-ball-sized one landed on my little toe this morning when I opened the pantry door, but as of a couple hours ago, we had way too many onions on hand. And then I made this sweet onion marmalade. And now Sheila’s asking me to swap for more onions next week….