I was surfing around for rhubarb pie recipes, looking for some interesting flavor combinations, when I came across a link to one of my favorite comedies, from 1951.
The name of the film is Rhubarb, and Ray Milland is the protagonist, a publicist for a baseball team who’s charged with caring for an orange cat who was bequeathed a baseball team when his eccentric person dies. The team doesn’t liked getting razzed about playing for a cat, and the owner’s daughter wants to do in the cat to inherit a fortune. Hilarity ensues.
I have often joked about this movie, not so much lately since Illinois law now specifies that you can provide for pets in your will. It seems that this should always be true, but that’s not the case. I guess in other states you have to trust that the person you leave money to will care for any animals left behind. I always fantasized about leaving my fortune to my furry friends.
The title character, Rhubarb, was played by Orangey, the orange tabby who also played Cat in Breakfast at Tiffany’s. I remember an interview where Audrey Hepburn talked about being traumatized about sending Cat out into the rain during the final scene. Even Audrey had a soft spot for orange boys, as does Rie of Home & Harmony, and my realtor friend Linda.
I’m feeling pretty tender about them myself since C.K. Dexter Haven went to cat heaven a couple weeks ago. I had posted about a vet emergency averted, but it turns out this was not the case. Dexter’s asthma got progressively worse when he did not respond to the a series of inhalers and steroid medications. He was only six years old, and I tell myself I can be grateful that his illness was not a long, lingering one. He had a lot of personality and I didn’t even mind when he made himself at home on the Mustang. He will be particularly missed in these posts since he came with the farmhouse and will always be associated with Pinecone Meadow Farm.
But back to rhubarb. I also feel tender about this ruby stalk, because my grandmother grew it behind the garage and I remember her pies as a big inspiration for me. A couple years ago I posted a rhubarb ginger compote to go with thyme shortcakes, but today I made some straight up, with just sugar, for scooping over ice cream, or my breakfast granola. Sometimes simple is best.
Simple, unembellished rhubarb compote
1 pound rhubarb, sliced into one-inch pieces (about three cups)
1/3 cup sugar, or a little more to taste
1/4 cup water
1/2 teaspoon salt
Bring all ingredients to a boil over medium high heat. Cook until rhubarb is soft — you can help this along with a potato masher.
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