Use rhubarb to add a little sauce to pork tenderloin

April 2, 2013 at 12:59 am in The Daily Republic

An import from England, rhubarb was known in 19th century America as “the pie plant” because that was where it usually ended up in pies, often paired with strawberries. But the rhubarb’s acidity makes it a splendid ingredient in savory dishes, too. Continue Reading