Rhubarb Glaze

This is Great with pork, but I suspect it would work equally well with poultry.

2 cups chopped rhubarb (I like the red stuff – it’s prettier)

3/4 cups honey

1/4 cup cider vinegar

Dash onion powder

Combine the first 3 ingredients in a small sauce pan and bring to a boil over medium heat. Reduce heat and simmer for about 20 minutes – until the rhubarb is completely falling apart. Sprinkle in the onion powder and stir to mix well, Simmer an additional 10 minutes to continue to thicken.

Brush liberally on meat prior to and


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