No one is surprised by a bun or a compote made with rhubarb but I think some people might be shocked by a combination of meat and rhubarb – unnecessarily so, as it really is one delicious combo.
It is a pity that rhubarb is only available for a short period of time during the year. For a while, I was considering freezing it, but I came to the conclusion that it does not make sense, because after defrosting, its consistency is not good. If you want to enjoy the rhubarb flavour all year round, I’d rather recommend making jam from it.
During its the season, fresh rhubarb most often ends up in sweet cakes. Recently, I used it for making a dinner dish in which I mixed rhubarb with pork. I seasoned the dish with garlic, onion and other spices, then baked in the oven. I served it with potatoes and pickled cucumber.
Ingredients for baked pork with rhubarb.
- 3 medium-sized red onions
- 6 cloves of garlic
- 7 springs of fresh rosemary
- 1 kg pork leg
- 1 tablespoon of butter
- 2 tablespoons of sunflower oil
- 100 ml vegetable broth
- 600 g rhubarb
- 3 tablespoons of balsamic vinegar
- 1 tablespoon of light bron sugar
- 2 teaspoons of salt
- 1/8 teaspoon of black pepper
How to bake pork leg with rhubarb.
Clean the meat, cut it into 1.5 centimetre thick slices.
Wash the rhubarb, cut into 3 centimetre long pieces. Put the cut rhubarb into a bowl, add balsamic cream, brown sugar, pepper, oil, melted butter, broth, salt, onions cut into quarters and peeled garlic cloves. Mix.
Line a baking tray with baking paper. Put the rhubarb with onion and garlic on the baking tray and distribute it evenly. Next, arrange sprigs of rosemary on top and put the meat on, slice by slice. Cover the tray with baking paper and place it in an oven preheated to 180 degrees Celsius for 40 minutes. After that, remove the paper, turn over the meat, raise the temperature to 200 degrees Celsius and continue baking for another 40 to 50 minutes. Before you take it our from the oven, use a fork to check if the meat is soft. Serve the baked meat with potatoes.
Good to know when making baked pork leg with rhubarb.
I used pork leg for this dish. You can replace it with pork loin or neck.
The fork should decide whether the meat is soft or still firm. Just check the meat from time to time while baking.
Do you like rhubarb? If so, try our recipe for Rhubarb tart with meringue.