Let’s dive into the creation of this rhubarb masterpiece, a dish that’s as much about the process as it is about the final product.

1. Heat the olive oil in a large skillet over medium heat. Mama Lou always said that the right heat is like the right rhythm in music—essential for harmony.
2. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
3. Sprinkle in the cumin and smoked paprika, stirring until the spices release their aroma, about 30 seconds.
4. Add the chopped rhubarb, salt, and pepper, and stir to coat the rhubarb in the spiced oil mixture.
5. Pour in the vegetable broth and bring the mixture to a gentle simmer. Cover and let it cook for 10-15 minutes, or until the rhubarb is tender.
6. Stir in the honey and apple cider vinegar, allowing the flavors to meld for another 2 minutes. The balance of sweet and tangy is key, reminiscent of Mama Lou’s perfect storytelling balance between laughter and lessons.
7. Remove from heat and sprinkle with fresh cilantro before serving.