Pork and rhubarb ragout

4 Servings

Quantity Ingredient
1 pounds Boneless stewing pork
½ cup Chopped onion
1½ tablespoon Oil
2 cups Carrots; cut in julienne strips
1½ cup Rhubarb; cut in 2 cm pieces
½ cup Water
¼ cup Sugar
1½ tablespoon Lemon juice
2 tablespoons Chopped fresh parsley
¼ teaspoon Cinnamon
¼ teaspoon Nutmeg
¼ teaspoon Salt
\N \N Freshly ground pepper

Brown pork with onion in oil. Add remaining ingredients. Cover and bring to boil. Reduce heat and simmer 1 hour, stirring often. Serve over noodles and sprinkle with chopped parsley, if desired. Makes 4 servings. Sent recipeLu 3/98

Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 13, 1998

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