Pork and rhubarb ragout
4 Servings
Ingredients
| Quantity | Measure | 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 |
| Freshly ground pepper |
Directions
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 3/98Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 13, 1998