You know rhubarb is a vegetable, right? A lot of people think of it as a fruit because of its association with pies and crumbles. Most dessert pies are fruit-based, with the exception of sweet potato and pumpkin pies. Although botanically speaking, pumpkin is actually a fruit, not a vegetable. But I digress.

I adore Rhubarb Pie. I wouldn’t mind having some every week (or more) during rhubarb season but I really don’t need the calories. I bought way too much for my last pie (the rhubarb in my garden wasn’t producing yet), so I decided to use the rest in a savory dish. I have to admit, there’s something rather forgettable about the appearance of this dish. Don’t dismiss it out of hand, though, because looks can be deceiving. This easy, quick dish is incredibly delicious. A little tart, a little sweet, and a lot of yum! I’ve adapted it from a recipe I found here.

Ingredients for the pork:

1 small sprig fresh basil (at least six full-size leaves)

1 clove garlic

1 tablespoon extra virgin olive oil

¼ teaspoon salt

⅛ teaspoon freshly ground black pepper

1 pound (454 g) pork tenderloin

Ingredients for the sauce:

8 oz (227 g) fresh rhubarb stalks, about 2 to 4 depending on size

2 scallions

2 cardamom pods

1 cinnamon stick

1 square of cheesecloth, about 8 inches (20 cm)

a short length of butchers’ twine

⅓ cup (78 ml) dry rosé wine, may substitute white

2 tablespoons raw honey

pinch salt

¼ teaspoon freshly ground black pepper

Preparation:

1.) Start by preparing the pork marinade. Wash the basil leaves and pat dry. Mince the basil and garlic. Place in a small prep bowl and mix in the oil, salt, and pepper.

 

2.) Rub the mixture all over the pork. Let it rest while you get the sauce started.

3.) To start the sauce, remove and discard rhubarb leaves. Chop the stalks by slicing once lengthwise then in half-inch (1.25 cm) slices crosswise. Use the same strategy on a smaller scale to finely chop the scallions. Cutting them lengthwise first helps keep the pieces from rolling away.

 

4.) Lay the cheesecloth flat. Crush the cardamom pods and snap the cinnamon in half. Place both in the center of the cheesecloth, gather the edges, and secure with twine.

 

5.) Mix the rhubarb, scallions, spice sachet, rosé, honey, salt, and pepper in a small saucepan. Bring to a steady simmer over medium-high heat. Cook for 30 minutes, stirring frequently.

 

6.) Preheat the grill. Cook the pork on medium-high for 15 minutes, turning every 5 minutes or so, or until done. Internal temperature should register 145º F (63º C) on an instant-read thermometer. Allow to rest for 5 minutes before slicing.

 

7.) While the pork is cooking, finish the sauce. By now, the rhubarb will have softened and lost its shape, and the sauce will have thickened. Pluck out the spice sachet with tongs and discard. Cook a bit longer, until the mixture has thickened considerably.

 

8.) Very carefully run the sauce through a blender or food processor until mostly smooth. Spoon over sliced pork to serve.