in early June, I picked the first of the rhubarb from our garden. There must be something to do with it besides pie or stewed for dessert. My son Jon, who also likes to cook, had a few ideas. it wasn’t long before the conversation resulted in the Great Rhubarb Cook-off. The challenge was to cook a main dish using rhubarb and a pork tenderloin. I opted for thyme and he opted for cinnamon and allspice. Alas, his recipe won. The judge, my wife Cathy, declared it was the sauce that made the difference. Since then, I tried to figure out how he made the sauce. Here it is – I think. As with anything made by Jon, it bites back.
2 tbsp oil
2 cups rhubarb, chopped
1/4 cup water
1/4 cup onion, chopped
1/2 cup brown sugar
2 cloves garlic, minced
1 tsp Dijon mustard
1/4 tsp cinnamon
1/4 tsp Jamaican jerk seasoning
lots of freshly ground black pepper
dash of cayenne pepper
salt to taste
Sautée the onions in oil, then add everything else. Simmer until the rhubarb is soft. Blend. Add a bit of water if too thick.
Serve over pork that was rubbed with Jamaican jerk spice before roasting.