Spiced Rhubarb Recipes

Steps:

• Preheat oven to 350 degrees.
• Make small slits in the pork and insert slivers of garlic in the slits. Put an oven-proof casserole large enough to hold the pork roast over medium heat. When it is hot, put the pork in it and lightly brown the pork on all sides. Remove the roast from the casserole.
• Add the onion and ginger to the casserole and brown them lightly. Stir in one-half cup of the tea, scraping the bottom of the pan, then stir in the rhubarb, cardamom, pepper, cloves and honey. Season with a little salt.
• Return the pork to the casserole, cover and bake until the pork is medium-well done, with just a trace of pink in the center, about 45 minutes. It should register about 155 degrees on an instant-read thermometer.
• Remove the pork from the pan. It should rest for 10 to 15 minutes before carving. Put the pan on top of the stove and gently heat the rhubarb mixture. Taste for seasoning, adding salt to taste and a little more honey, if desired. If the rhubarb is not moist enough, stir in some additional tea.
• To serve, mound rhubarb in center of a platter. Slice pork and arrange slices, slightly overlapping, around the rhubarb. Serve at once.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread rhubarb into a 1 1/2-quart casserole dish to cover the bottom completely. Sprinkle white sugar evenly over the rhubarb.
• Mix flour, brown sugar, ginger, and cinnamon together in a large bowl. Blend butter into the sugar mixture with a pastry cutter until the mixture forms crumbs the size of a small pea; spread over the rhubarb.
• Bake in preheated oven until the top is lightly browned, about 30 minutes. Cool crisp before serving.

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour.
• In large bowl, beat flour, 1 1/4 cups of the sugar and remaining ingredients except rhubarb, nuts and whipped cream with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in rhubarb. Pour into pan. Sprinkle with nuts and remaining 1/4 cup sugar.
• Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Serve with Sweetened Whipped Cream.