Rhubarb Pork with Cauliflower Mash and Garlic-y Greens
I've moved on from snap peas to rhubarb now.
Colorful chefs - happy June!
First week of the month means my recipe is free for all. I’ve said it before and I’ll say it again, if you want to become a Color Club member but the $5/month cost is prohibitive for you right now, just let me know and I’ll set you up for free — no questions asked. 💛
Rhubarb Pork with Cauliflower Mash and Garlick-y Greens: It’s rhubarb season and this sauce is perfect for truly any protein, but it sings when paired with pork, cauli mash and garlick-y greens!
I grabbed some rhubarb at the Minnesota farmers’ market last week and made this for my parents, and they loved it. I’ve since made it a few more times to perfect it, and each batch of sauce looked different. That’s part of the fun with rhubarb: depending on the variety, your sauce might turn out hot pink or barely blush. Don’t worry about the color — just taste and adjust the sweetness as needed and it tastes great no matter the color!
The sweet-tart rhubarb pairs beautifully with pork (think of it like a spring version of pork and apples!). I love serving it over creamy cauliflower mash to keep the meal lower glycemic and filled with a bit more fiber, and then the garlicky greens really brings it all together.
You can easily swap in salmon, steak, chicken since this combo of sauce, mash, and greens is super versatile. Leftover sauce is amazing on everything from eggs to yogurt to a piece of toast with butter. Naturally, my recipe will leave you with a lot of extra sauce. The recipe is colorful, seasonal, and very forgiving — make it once and then riff on it the next time!
A quick note on the pork: I recommend looking for pastured or organic pork from small farms when possible. You want pork that hasn’t been “enhanced with a salt and water solution” (check the label because this is surprisingly common). That solution is usually used to plump up lower-quality meat and can make your pork taste watery instead of rich and clean. You want meat with just one ingredient: pork!
Fun fact: rhubarb is actually a vegetable, not a fruit, and a sneaky good source of vitamin K and fiber. Rhubarb would be a great substitute in the strawberry spoon cake I shared a few weeks ago that you all loved, and even just making the rhubarb sauce would be divine over ice cream with a little olive oil!
Yields: 4 servings
Total time: ~45 minutes
Prep time: 15 minutes
Cook Time: 30 minutes
RECIPE LINK HERE — FREE
RECIPE LINK HERE — COLOR CLUB
If you make this recipe (or ANY of my recipes!) PLEASE share feedback with me!! Feedback, comments, photos MAKE ME SO HAPPY.
Many of you re-made the greek beef bowl I posted on IG this week and said you loved it, so I’ll type that up and share it next week too!
Chefs kisses,
Sonja