- heat; cover and simmer for 8-12 minutes or until rhubarb is tender.
- Serve warm with pork. Yield: 12 servings (1-1/2 cups sauce).
Nutritional Facts: 3 ounces cooked pork with 2 tablespoons sauce equals 181 calories, 6 g fat (2 g saturated fat), 56 mg cholesterol, 308 mg sodium, 9 g carbohydrate, 1 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.