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Pork and Rhubarb Ragout    HT   MC   100mins



Serves 4      Hot   Pork   Vegetables  Herbs  Fruit  Stew  Main Course  Gluten Wheat  Dairy free  Eggless




2 tbsp Olive Oil 

450g/1lb boneless Stewing Pork 

1 Large Onion, chopped

450g/1lb Carrots, cut in julienne strips 

22gg/8oz Rhubarb, cut into 2.5cm/1 inch  pieces 

240ml/8fl.oz. Water 

50g/2oz Sugar 

2 tbsp Lemon Juice 

2 tbsp Freshly chopped Parsley 

1/4 teasp Ground Cinnamon 

1/4 teasp Ground Nutmeg 

Salt and Black Pepper 





1. Heat the oil in a large heatproof casserole dish until very hot. Add the  pork and onions and brown on all sides.


2. Add the remaining ingredients,  mix well and bring to the boil. Reduce the heat, cover  and simmer for 1 hour, stirring from time to time and adding a little more water if necessary.  Serve hot.




More Pork/Bacon Recipes  |  General Pork Prep & Cooking Times   |  Pork Cuts 



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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

Related Recipes and Information

More Pork/Bacon Recipes 

General Pork Prep & Cooking Times

Pork Cuts

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