NMG Posted June 18, 2013 Share Posted June 18, 2013 Just reporting a successful experiment - normally rhubarb is drowned in sugar and served as a pudding. I cooked a sliced stem slowly in rendered pork fat, until it caramelised/some broke down, with a couple of full leaves (chopped finely) of sweet cicely. This is an aniseedy herb that acts to change the flavours of the other ingredients. It came together as a very nice sweet/sour sauce/purÃ©e for the pork chop I'd just cooked. I find pork fat has a sweetness to it, so the caramelising worked well, and the fatty meat also benefits from the sharpness of the rhubarb. Link to comment Share on other sites More sharing options...
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