Here we go!

So, I've always been terrible at blogging. I start off well and then flake out. So don't get too attached. This well intentioned foray into the world of food blogging may just fade out at some point. Until then, it'll at least be a fun way to share recipes with my mom. Hi mom!

So my first blogged recipe: Rhubarb Glazed Pork Roast

I tried this last night for dinner and it was wonderful! I highly recommend it to anyone who has a rhubarb patch. Credit goes to the Better Homes & Gardens cookbook, though I retyped the recipe from memory, so the directions will read a tad differently.

Ingredients

1-3 lb pork roast
4 cups chopped rhubarb
1/2 can of frozen cran-apple concentrate
1/3 cup honey
2 tablespoons dijon mustard
1 tablespoon wine vinegar
2 tablespoons cold water
2 tablespoons corn starch


Preheat oven to 325*F Overall roasting time for roast is 1 1/4 to 1 3/4 hours. Meat is done when it's 160*F in the center

Put pork roast in shallow roasting pan
Insert meat thermometer (the digital kind with a chord is the best! around $5 at the grocery store)
Cook rhubarb and cran-apple concentrate in med-large sauce pan until rhubarb is gooey.
Strain into measuring cup. You should have about 1 1/4 cups of liquid. If you don't have that much after straining, add some water.
Mix cold water and corn starch, pour into sauce pan, add rhubarb juice.
Cook and stir until sauce is thick and bubbling. Cook and stir two minutes longer.
Add honey, wine vinegar, and mustard. Heat through and keep warm.
Brush roast with some of the glaze. Cover with aluminum foil and return to oven.
Roast should cook tented with foil for the last half hour to 3/4 hour.
When meat center reaches 160*F your roast is done!
Pour glaze over roast slices and serve.


We had this with some French beans and a glass of Chateau D'Veenstra (cab sav).

PS: Yes, we recently tried the "make your own wine" thing. Pretty good too! Nothing I'd serve guests. But quite quaffable!