I just went out for a walk around the garden, looking for inspiration for trying a new recipe. It's a low time for perennial vegetables. I found some red raspberries but not enough to do anything with so I just ate them ("eat out of hand" is always my fall-back recipe). There's tons of perennial arugula, but I'm in more of a sweet mood right now, so I passed it by.
I decide to revisit the clove currants. Last time I posted about them I was about to make them into a dessert. But I got busy and sleepy, and it didn't happen. I woke up thinking today would be the day. I started brainstorming recipes. My first idea was to put them in muffins, maybe with some sort of spicy topping. But then I remembered one of my springtime favorites and decided to try substituting clove currants for rhubarb in my mom's beloved "Rhubarb Delight". It's a dessert that features a simple shortbread crust topped with tender rhubarb chunks suspended in a vanilla custard. Mmmm...
So, I just popped outside to pick them, hoping for 3-4 cups of currants, and all I got was a measly half cup. I think the ones that were ready before have gone by. There are plenty of ripening currants, but very few that were perfectly ripe today. So now I have a half cup of clove currants kicking around. Maybe that's enough to pop in a ramekin and put a little crust on top.
So much for the "Clove Currant Delight". But come to think of it, rhubarb is a perennial vegetable, and a part of our Edible Forest Garden, so it can go ahead and be the star of the recipe. I'll have to put that in my tickler file for next spring.