Rhubarb, Rhubarb

We picked up a couple bunches of Rhubarb at the St. Paul Farmers Market on Sunday and when I got home I found a couple great recipes online. I wanted to make a batch of muffins for breakfast that week, and since we picked up a pork tenderloin at the market as well, I thought they would be a great combination.

I made a dozen of the Light Rhubarb and Ginger Muffins from recipezaar. The reviews were outstanding, and so are the muffins. I’ve had bad luck with muffins in the past. Either they’re undercooked, or hard like rocks, but these turned out light (read airy, not low in calories) and full of flavor. I made a couple adjustments, though. I used regular milk because that’s what I had, and I used candied ginger for the ginger glace (are they same?), I added walnuts (because I had some) and I skipped the topping. There were big chunks of rhubarb, nuts and ginger throughout. Delicious!

And then we made dinner. I found a recipe for Pork Tenderloin with Spiced Rhubarb Chutney on epicurious and knew it would good when I saw the ingredient list. Cumin, Cinnamon, Cloves, Garlic, Ginger, etc. Yum. I made the chutney the night before, really by just adding everything to a pot and letting it simmer for about 5 minutes. Then I browned and roasted the pork tenderloin tonight and served it with the chutney. What a great combination. And the pork, from Otis Family Farm via the St. Paul Farmers Market, was as tender as could be. I served it with some saffron rice (just white rice with a generous pinch of saffron) and dinner was served.

The chutney, which has just a hint of a bite, would be great over chicken or even a good vanilla ice cream. I have a pint of Vanilla Bean in the freezer from Izzy’s. Maybe it’s time for dessert.