Having made pork with sour plums, I thought, why not do something similar with the rhubarb that is growing in the garden?
I was cooking the rhubarb for a cake as well and chopped up the rhubarb and placed it in a large roasting dish with some sugar – not too much – it does not want to be too sweet – keep it tart.
I placed this into a low oven GM2 -150°C for around 45 – 60 minutes – you want it soft but not totally disintegrated.
After roasting a loin of pork, I placed some of the rhubarb and juices into a saucepan and heated it through – adjusting the sugar if necessary.
You could just grill or pan fry pork chops rather than do a roast.
Serve the rhubarb hot with the pork.
Served here with new potatoes and carrots on Royal Doulton – Carnation – 1981 -1998.