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Makes: 2 Servings
Calories: About 585 Per Serving
We’re reclaiming rhubarb. Often called the “pie plant,” these crisp, tart stalks are most commonly found paired with sweet fruit and baked in buttery crusts. And while we love pies, we think rhubarb deserves a place at the dinner table. In this recipe, you’ll simmer it with honey, ginger and lemon juice to create a delightful, gorgeous condiment for juicy pork medallions.