Spiced Rhubarb Sauce for Pork or Chicken



78 medium stalks of rhubarb

4 tablespoons granulated sugar (or more to taste)

Juice and zest of 1 small orange

1 teaspoon Rain’s Choice pure Vanilla Extract

1/2 teaspoon cinnamon

Salt and freshly ground black pepper


Trim rhubarb stalks and remove any leaves. Cut stalks into 1-inch chunks. Place in a 3 quart saucepan. Add sugar, orange juice and zest. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the fruit has softened and can be pressed with a spoon 20 – 30 minutes.

Place in a serving bowl and add vanilla, cinnamon, salt and pepper to taste.

Serve with pork roast or chops.