rhubarb

Pork Loin with Rhubarb Port Sauce

~ The Blind Guy Cooks ~ Leave a comment

IMG_3195I mentioned recently I feel rhubarb has an identity crisis. People think it is a fruit rather than vegetable because of its tangy yet fruity flavors. This fruit mentality often relegates rhubarb to the dessert cart. There are many recipes for crisps, tarts, pies, jellies, cookies, and cakes, but not too many highlighting rhubarb for the more savory entrée.

Although I made this recipe with a pork loin, the flavors will work well with roasted turkey or chicken. I think it would complement wild game too.

IMG_3186I moved rhubarb to the dinner plate with this recipe. I have frequently used cranberries to make a cranberry port sauce served with turkey at Thanksgiving and other holidays. This got me thinking. Since cranberries and rhubarb share a similar flavor profile – both tart and tangy – I should be able to substitute rhubarb for cranberries in this sauce.

While the pork was roasting, I got to work on the rhubarb port sauce. I started by chopping one pound of rhubarb into small pieces, about 1/4″ or so, that would be roughly the size of cranberries. To this, I added 3/4 cups of packed light brown sugar, 1 teaspoon of cornstarch, and 1 and 1/4 cups of ruby port. Why 1 and 1/4 cup of ruby port? Because that leaves 1/4 cup of port in a 375 milliliter bottle that the cook can then enjoy while occasionally stirring the sauce until it reduces and thickens slightly.

Time to start working on that rhubarb appetizer and cocktail. I have ideas.

Here is what I did:

Pork Loin with Rhubarb Port Sauce

Ingredients

3 to 5 pound boneless center cut pork loin
Kosher salt
Fresh ground black pepper
1 Pound chopped rhubarb (approximately 1/4″)
3/4 Cup packed light brown sugar
1 1/4 Cup ruby port
1 Teaspoon cornstarch

Directions

Prepare grill for indirect grilling, heat to 325°F.

Allow pork loin roast to come to room temperature and then season all sides with kosher salt and pepper. Roast until internal temperature of 145° F. Plan on approximately 20 minutes per pound for the roast to come to this temperature. Pull roast and let rest at least 5 minutes before slicing.

While the pork loin is roasting, add the rhubarb, brown sugar, port and cornstarch to a 3 quart saucepan. Bring to a low boil and then simmer until liquid is reduced to about half and the sauce begins to thicken; about 45 minutes. The rhubarb will be fairly broken down yet still slightly chunky. The sauce will thicken even more as it cools.

Slice pork loin into approximately 3/4″ slices and spoon rhubarb port sauce over loin slices and serve.

Rhubarb Crisp

~ The Blind Guy Cooks ~ Leave a comment

IMG_3150Rhubarb has an identity crisis. Botanically it is a vegetable, however most people think of it as fruit. Even the United States government defines it as a fruit following a 1947 customs court ruling. Regardless, I enjoy it’s tangy, mouth puckering goodness.

IMG_3165One of my favorite ways to enjoy rhubarb is baked in a crisp. My mother would make them frequently in the spring.

There is nothing better than a slightly warm serving of rhubarb crisp topped off with some fresh heavy cream. My mother grew up on a farm with dairy cows and I was often reminded of her having to milk thirty-five of them twice a day by hand.

I made a rhubarb crisp today and thought of my mother and those thirty-five milk cows.

Here is what I did:

Rhubarb Crisp

Ingredients

3/4 Cup sugar
3 Tablespoons cornstarch
3 pounds of rhubarb chopped into about 1 inch pieces (8 cups)
2 1/2 Cups old fashioned rolled oats (Quick cooking work too.)
1 Cup packed brown sugar
1 Cup melted butter
2/3 Cup all purpose flour
2 Teaspoons ground Cinnamon

Directions

In a large bowl, combine sugar and cornstarch. Add rhubarb and toss to coat. Spoon into a 12″ x 9″ baking pan.

In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until well mixed.

Spread over rhubarb. Bake at 350° for 50 – 55 minutes or until bubbly and fruit is tender. Let cool, but best served when still slightly warm.