Now you will need a main dish for the rhubarb cook-off, but first a thing or two to remember. Look for rhubarb stalks that are crisp and bright in color. they can be kept in the refrigerator, tightly wrapped in plastic for up to 3 days. Wash the stocks and remove the poisonous green leaves before using. The stalks are perfectly safe.
One pound of rhubarb yields about 3 to 3½ cups chopped.
1½ cups chopped fresh rhubarb, ½" pieces
½ cup chicken broth
2 tablespoons sugar
1 tablespoon honey
½ teaspoon cinnamon
½ teaspoon ginger, dryed
¼ teaspoon nutmeg
red food coloring (optional)
4 bone-in pork loin chops, 3/4 to 1inch thick
1 tablespoon canola oil
salt and pepper to taste
In a deep, 12" dutch oven, over 12 to 14 charcoals, combine rhubarb, broth, sugar, and honey; cook until rhubarb is tender. Stir in cinnamon, ginger, nutmeg, and food coloring. Simmer for 5 minutes. Remove broth mixture to a large bowl, and reserve. Add 2 or 3 charcoals to the bottom, and brown pork chops in oil. Sprinkle with salt and pepper to taste. Remove pork chops to a plate and keep worm. Pour broth mixture back in oven to deglaze, scraping the bottom with a wooden spoon to loosen all the brown bits. Return pork chops to oven. Cover and reduce bottom charcoals to 8 or 9 and place 16 on top. Simmer for 35 to 40 minutes, or until inter temperature reaches 145° f. turning once during cooking. Serve. Be creative with the broth and rhubarb chunks.