April 3, 2013 9:00 PM

Sweet-and-savory rhubarb sauce for pork tenderloin

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 I think the rhubarb’s acidity makes it a splendid ingredient in savory dishes, too.

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