Rhubarb Mustard Sauce Recipes

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DIJON-RUBBED PORK WITH RHUBARB SAUCE



Dijon-Rubbed Pork with Rhubarb Sauce image

This tender pork loin roast served with a rhubarb-orange sauce is simply delicious! Here's an excellent choice for company-it makes a memorable meal. -Marilyn Rodriguez, Sparks, Nevada

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 12 servings (1-1/2 cups sauce).

Number Of Ingredients 11

1 boneless pork loin roast (3 pounds)
1/4 cup Dijon mustard
6 garlic cloves, minced
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
3/4 teaspoon salt
1/2 teaspoon pepper
SAUCE:
3 cups sliced fresh or frozen rhubarb
1/3 cup orange juice
1/3 cup sugar
1 tablespoon cider vinegar

Steps:

  • Score the surface of the pork, making diamond shapes 1/4 in. deep. In a small bowl, combine the mustard, garlic, rosemary, salt and pepper; rub over pork. , Coat a roasting pan and rack with cooking spray; place pork on rack in pan. Bake, uncovered, at 350° for 1 hour or until a thermometer reads 145°. Let stand for 10 minutes before slicing., In a small saucepan, bring the sauce ingredients to a boil. Reduce heat; cover and simmer for 8-12 minutes or until rhubarb is tender. Serve warm with pork.

Nutrition Facts : Calories 181 calories, Fat 6g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 308mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

RHUBARB MUSTARD SAUCE



Rhubarb Mustard Sauce image

Make and share this Rhubarb Mustard Sauce recipe from Food.com.

Provided by Chef burnt toast

Categories     Sauces

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

2 cups chopped rhubarb
1/2 teaspoon mustard seeds
1/2 teaspoon dry mustard
1/4 cup red wine vinegar
1/2 cup diced onion
1/2 cup maple syrup
2/3 cup mashed strawberry

Steps:

  • Combine all ingredients and simmer 5 minutes until the rhubarb is soft.
  • Remove rhubarb and continue to simmer until the remaining mixture is syrupy.
  • Return the rhubarb to the mixture and serve with chicken or duck.

Nutrition Facts : Calories 91.9, Fat 0.3, SaturatedFat 0.1, Sodium 4.6, Carbohydrate 22.6, Fiber 1.3, Sugar 17.8, Protein 0.7

RHUBARB MUSTARD



Rhubarb Mustard image

From a German organic food magazin called "Schrot und Korn". Haven't tried it yet. Makes a nice gift. Preparation and cooking time don't include resting time overnight.

Provided by Mia in Germany

Categories     < 60 Mins

Time 40m

Yield 1 cup, 1 serving(s)

Number Of Ingredients 6

6 1/2 ounces rhubarb
4 tablespoons honey
3 1/2 ounces yellow mustard seeds
3/8 cup vinegar, raspberry
1/4 cup port wine
1 tablespoon tarragon, fresh

Steps:

  • Dice rhubarb, combine with 2 tablespoons honey.
  • Boil with 3/8 cup water, covered, until rhubarb falls apart (about 6 minutes).
  • Continue boiling, uncovered, until reduced to half of the liquid.
  • In a spice grinder, grind mustard seeds finely - be careful not to let it get hot! Also don't stick your nose into the evaporating odor when you open the grinder, it burns!
  • Combine mustard powder with raspberry vinegar, port wine, 2 tablespoons honey and cooled rhubarb, blend with immersion belnder until smooth.
  • Chop tarragon and stir inches.
  • Let stand, covered, overnight.
  • The next day, fill into clean glass jar ad keep refrigerated.

Nutrition Facts : Calories 704.4, Fat 21.1, SaturatedFat 1.3, Sodium 28.1, Carbohydrate 103.9, Fiber 10.7, Sugar 79.5, Protein 17.8

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