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"This casserole is a perfect mix of sweet and tart and quite an unusual use of rhubarb," writes Jeanie Castor of Decatur, Illinois. "I enjoy rhubarb but I'm not a dessert person, so I like to use it for more than pies and cobblers."
Nutritional Facts 1 serving equals 464 calories, 13 g fat (4 g saturated fat), 86 mg cholesterol, 417 mg sodium, 52 g carbohydrate, 3 g fiber, 34 g protein.
Originally published as Rhubarb Pork Chop Casserole in Cooking for 2 Summer 2009, p27
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Sep. 26, 2011 by bjsilve0
After making this I purchased more rhubarb and blanched and froze more so that I can make it all winter long. We love it that much.
Reviewed on Jan. 31, 2010 by daisey5
These were so good!!!
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