2 cups diced fresh or frozen rhubarb, thawed and drained
1/3 cup honey
1/4 cup cider vinegar
6 whole cloves
3/4 teaspoon ground mustard
1/2 teaspoon salt
Directions
Rub the roast with garlic, rosemary and poultry seasoning. Place roast, fat side up, on a greased rack in a roasting pan. Bake, uncovered, at 350°: for 1-1/4 hours.
Meanwhile, in a saucepan, combine the remaining ingredients; bring to a boil. Reduce heat; simmer for 10 minutes. Pour half over roast.
Bake 45 minutes longer or until a thermometer reads 160°, basting with remaining rhubarb sauce. Let stand for 10 minutes before slicing.
If desired, combine pan drippings and any remaining sauce; serve with the roast.
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