Ingredients 22 - Rhubarb

Rhubarb is a herbaceous perennial plant with thick crimson stalks and large green leaves. Despite their leaves being toxic, rhubarb stalks are edible and are popular for their tart crisp taste.

More commonly rhubarb is used in desserts; however this recipe proves that it can be equally as delicious when matched with pork.

Apologies in advance – not my best effort however have to slowly ease my way back into the kitchen post holidays!

Enjoy! (Thankyou friends also for all the upcoming suggestions!)

Roasted pork, rhubarb and goats cheese salad

3 pork steaks

3 clean white potatoes

4 tbsp olive oil

5 stalks rhubarb, approx 15cm length

½ cup water

¼ cup firmly packed light brown sugar

½ tsp minced garlic

1 bag baby spinach

200g marinated goats feta

• Heat oven to 180°
• Slice the potatoes to form oval shaped chunks, approx. 1cm in thickness. Drizzle generously with olive oil, season and roast in oven for 30minutes or until golden brown.
• Trim the ends of the rhubarb stalks and then halve them lengthways. 
• Place sugar and water in a frypan. Bring to boil over medium heat.  Place the stalks in the liquid and continue to simmer for 20min or until liquid has reduced by half.
• Remove from the frypan, place the rhubarb on a baking tray and reserve the remaining juices.
• Heat the frypan again over medium-high heat and seal the pork steaks each side for approx. 3min until golden. Place on the baking tray with the rhubarb, and gently pour over the juices.
• Roast the pork and rhubarb in the oven for a further 15min, removing half way through to spoon juices over the ingredients.
• Heat 1 tbsp olive oil and minced garlic in the fry pan.  Mix together the spinach leaves and potato over heat well, until the leaves are just wilted. Add half of the crumbed goats cheese and stir to combine.
• To arrange, place spinach and potato mixture on plate, top with a pork steak and place rhubarb stalks on top. Drizzle with remaining juices and top with crumbed feta.