This is a great season for rhubarb and there are so many recipes to try...how about a savory rhubarb recipe?
I saw a recipe with rhubarb and dried cherries for pork but decided a few dried cranberries would add another flavor. We had a pork loin on hand so the sauce would compliment that nicely.
1/2 cup dried cherries
1/2 cup dried cranberries
1 tablespoon Balsamic Vinegar
1/4 cup hot water
2 generous tablespoons olive oil
1/2 cup chopped Vidalia onion
2 cups sliced rhubarb (1/2" slices)
3 tablespoons sugar
Pinch of nutmeg
Combine the dried cherries and cranberries with Balsamic Vinegar and hot water, allow to stand while preparing remainder of recipe.
Saute chopped onion with olive oil over medium heat, cooking until softened.
To the saucepan, add cherry mixture along with rhubarb and sugar. Reduce heat and summer until rhubarb has softened. Stir in nutmeg and season with salt and pepper. Remove from heat but keep warm until ready to place over pork loin.
Serve with salad and fresh asparagus for a wonderful taste of late spring!