Tag Archives: rhubarb

rhubarb and sour cream muffins in pan

Celebrate Spring With These Sweet Rhubarb and Sour Cream Streusel Muffins

You know spring is near with the first sight of rhubarb. These Baking Therapy rhubarb sour cream muffins are soft, sweet and studded with tangy rhubarb. The sour cream adds to the tender crumb and the brown sugar streusel lends the perfect crunchy texture. This recipe comes together easily (just 35 minutes!) — and if you’re not a fan of rhubarb, simply swap in for your favourite springtime fruit.

rhubarb sour cream muffins in pan

Rhubarb and Sour Cream Streusel Muffins

Prep Time: 10 minutes
Bake Time: 25-35 minutes
Total time: 35-45 minutes
Servings: 8 large or 16 regular muffins

Ingredients:

Streusel
½ cup brown sugar
⅓ cup flour
⅓ cup rolled oats
Pinch salt
4 Tbsp butter, room temperature, but still cool

Muffins
1 ½ cup all-purpose flour
½ cup rolled oats
1 cup sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 large egg
6 Tbsp butter, melted and cooled
½ cup sour cream
⅓ cup milk
1 tsp vanilla bean paste (or extract)
1 cup rhubarb, diced into small chunks

rhubarb sour cream muffin ingredients on countertop

Directions:

1. Preheat oven to 375°F. Line large or regular muffin tins with paper cups.

2. For the streusel: in a medium bowl, combine the brown sugar, flour, roll oats and salt. Work the butter into the dry ingredients with your fingers until it’s incorporated and crumbly. Set aside.

Related: These Muffin Recipes Will Turn You Into a Baking Person

3. For the muffins: whisk together the flour, rolled oats, sugar, baking powder, baking soda and salt. In another bowl, whisk together the egg, melted butter, sour cream, milk and vanilla.

4. Create a well in the centre of dry ingredients and add the wet ingredients. Using a spatula, fold the batter together until it’s just combined, the batter will be very thick. Add the chopped rhubarb and fold to combine.

rhubarb sour cream muffin batter

5. Using a cookie scoop, fill the muffin cups about half full. Spoon about 1 Tbsp of the streusel overtop of each. Bake for 25-35 minutes until the muffins are golden brown and a toothpick inserted into the centre comes out clean. Cool in the pan for 5 minutes before removing and transferring to a wire rack to cool completely.

rhubarb sour cream muffins before baking

three rhubarb sour cream muffins

Like Sabrina’s rhubarb and sour cream muffin recipe? Try her key lime pie cupcakes or her gluten-free quinoa chocolate cake.

Strawberry Rhubarb Dessert Empanadas with Quick Salsa

Strawberry Rhubarb Dessert Empanadas With a Quick Fruit Salsa

Empanadas are those wildly popular half-moon shaped pastries seen throughout Latin America, and commonly stuffed with savoury ingredients like seafood, meat and cheese, and that’s just the beginning. These portable pies are the original “hot pockets”, and can also be filled with beautiful seasonal fruit and enjoyed on-the-go.

Strawberry Rhubarb Dessert Empanadas with Quick Salsa

Strawberry Rhubarb Dessert Empanadas with Quick Salsa

Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 2 hours (accounts for chill time)
Servings: 10

Ingredients:

Dough
1 cup all-purpose flour
1 Tbsp granulated sugar
tsp salt
½ cup cold unsalted butter, cubed
⅓ cup 2% Greek yogurt or Balkan-style yogurt
2-3 Tbsp ice water
1 egg, beaten
1 tsp water

Filling
1 ¼ cups chopped rhubarb, cut in ½-inch pieces
½ cup hulled strawberries, cut in ½-inch pieces
½ cup granulated sugar
2 Tbsp cornstarch
2 tsp granulated sugar (optional)

Rhubarb Strawberry Salsa
⅓ cup finely chopped rhubarb
3 strawberries, hulled and finely chopped
1 Tbsp finely chopped mint
1 tsp granulated sugar

Kitchen Tip: To freeze your overflowing rhubarb bounty, peel off excess tough fibres and trim the ends. Wash, dry and cut in 1-inch pieces and freeze on a tray. Store in small resealable freezer bags, removing excess air for up to 6 months, and enjoy the blushing fruit throughout the year.

Directions:

Dough
1. In a large bowl, whisk flour, sugar and salt. Add butter; using hands, rub together until coarse crumbs form. Stir in yogurt and cold water until ragged dough forms.
2. Transfer to a floured surface; gather and lightly knead into a ball. Wrap in plastic wrap and flatten into disc. Refrigerate until firm, 1 hour or up to 2 days.
3. On a floured surface, roll out dough to ¼-inch thickness. Using a 5-inch round cookie cutter, cut out 10 rounds, re-rolling scraps. Refrigerate until firm, if needed.
4. Preheat oven to 400°F and line a baking sheet with parchment paper.

Filling
1. In a bowl, toss rhubarb, strawberries, sugar and cornstarch until combined.
2. Spoon 2 rounded Tbsp of the rhubarb mixture onto centre of each round. Fold dough over the filling to form a half moon, starting at pointed edges, pressing well to seal.
3. Crimp edge with a fork; return to prepared baking sheet and refrigerate for 15 minutes.
4. Cut steam vents on top of each pie. Whisk together egg and water to make egg wash; brush over empanada and sprinkle with sugar (if using).
5. Bake until puffed up and golden brown, 18 to 20 minutes. Let cool on a rack.

Rhubarb Strawberry Salsa
Meanwhile, stir together rhubarb, strawberries, mint and sugar in a small bowl. Serve with empanadas.

Kitchen Tip: Don’t worry if the filling bubbles out during the cooking process, it’s the nature of fruit pies to generously drip out, and it’s a good indicator that the thickener is thoroughly cooked.

Strawberry and rhubarb are an unbeatable summer duo, and these 20 Spectacular Strawberry Rhubarb Desserts are here to prove it.

These Flaky Strawberry Rhubarb Cheesecake Pastry Pockets Are So Fun to Make

It’s rhubarb season! What better way to celebrate this wonderful fruit than with homemade jam to enjoy on just about anything? For this week’s Baking Therapy recipe, I’m making strawberry rhubarb cheesecake pastry pockets. They’re flaky, sweet, a little tart and so fun to make. These are definitely my new favourite spring treat.

Strawberry Rhubarb Cheesecake Pastry Pockets

Prep Time: 45 minutes
Resting Time: 1 hour
Bake Time: 18 to 20 minutes
Total Time: 2 hours, 5 minutes
Servings: 6 pastry pockets

Ingredients:

Dough
2 cups all-purpose flour
1 Tbsp white sugar
¾ tsp salt
1 cup (2 sticks) unsalted butter, chilled and cubed
1 cup ice water
3 tsp apple cider vinegar

Jam
2 cups strawberries, chopped
1 cup rhubarb, chopped
1 cup raspberries
½ cup white sugar
¼ cup maple syrup
Juice of 1 lemon (about 2 to 3 Tbsp)
1/8 tsp salt
2 Tbsp vanilla extract

Cheesecake
½ cup cream cheese, room temperature
¼ cup icing sugar

Egg Wash
1 egg
1 Tbsp milk

Glaze
2 Tbsp cream cheese, room temperature
1 Tbsp milk
1 cup icing sugar
1 Tbsp strained jam (from above)
½ tsp vanilla
Sprinkles (optional)

Directions:

Dough
1. In a large bowl, whisk together the flour, sugar and salt. Add the chilled, cubed butter and work into the flour by rubbing between your fingers until you have pea-sized bits throughout.

2. In a measuring cup, mix together the ice water and apple cider vinegar. Adding a Tbsp at a time, mix into the flour mixture. The dough should hold when pressed together (it’s okay if the dough looks slightly dry, it will hydrate while it rests).

3. Transfer the dough onto plastic wrap. Using the plastic, press to form the dough together into a square shape. Wrap tightly and chill in the fridge for at least 30 minutes.

Related: Savour All the Bright Flavours of Spring With These Strawberry Rhubarb Pie Bars

Jam
1. In a large saucepan, add the strawberries, rhubarb, raspberries, sugar, maple syrup, lemon juice and salt. Cook on medium-high for about 20 minutes, stirring constantly until the berries break down and the mixture starts to thicken.

2. Remove from heat, stir in the vanilla. Transfer to a dish and put into the freezer for 15 to 20 minutes to chill quicker.

Cheesecake
1. Mix together the cream cheese and icing sugar, set aside.

Assembly
1. Lightly flour your work surface and roll out the dough to about 12 by 12 inches and trim off the edges.

2. With a knife or a pastry cutter, cut the dough into 12 rectangles, about 3 inches by 4 inches. Transfer the dough to parchment paper.

3. Whisk together the egg and milk for the egg wash. Brush the borders of 6 rectangles with egg wash.

4. In the centre of each of those rectangles, dollop about 1 to 2 Tbsp of jam and 1 Tbsp of cheesecake filling. Make sure to save 1 Tbsp of jam for the glaze.

5. Roll out the remaining 6 rectangles, to they’re slightly larger than the bottom pieces. Place them on top and press down along the edges with your fingers. Take a fork and crimp the edges all the way around to seal.

6. Freeze for at least 30 minutes and preheat oven to 400°F.

7. Brush the tops with egg wash and with a fork, poke the tops of the pockets to create a few vents. Bake for 18 to 20 minutes until lightly brown.

8. Transfer to a cooling rack.

Glaze
1. Whisk together the cream cheese, milk, icing sugar, strained jam and vanilla until smooth and viscous. If it’s too thick, add a little more milk.

2. Spoon on top of cooled pastry pockets. Add sprinkles if you desire. Enjoy!


Like Sabrina’s baking? Check out her easy recipe for soft rolls, along with her gooey overnight cinnamon buns and fudgy gluten-free sweet potato brownies.

Watch out for Sabrina’s baking videos on the Food Network Canada Instagram account.

Savour All the Bright Flavours of Spring With These Strawberry Rhubarb Pie Bars

Celebrate the fresh flavours of spring with this simple, very adaptable recipe. Add your favourite chopped nuts for some crunch and swap in different fresh fruit depending on what is available. And with a dough that doubles as a crust and crumble topping, these pie bars come together in no time. No matter how you slice it, these sweet and slightly tart fruit bars are the perfect everyday treat.

Strawberry Rhubarb Pie Bars

Prep Time: 20 minutes
Bake Time: 30 to 35 minutes
Total Time: 50 to 55 minutes
Servings: 9 bars

Ingredients:

Filling
1 ¼ cup rhubarb, diced small
1 ¼ cup strawberries, diced small
1 Tbsp lemon juice
2 Tbsp brown sugar
2 tsp cornstarch
½ tsp cinnamon
Pinch of salt

Dough
12 Tbsp unsalted butter, softened
1/3 cup packed brown sugar
¼ cup white sugar
1 2/3 cup all-purpose flour
½ tsp salt
¼ cup chopped nuts (optional)

Directions:

1. Preheat the oven to 375°F. Line an 8×8-inch square pan with parchment paper and set aside.

2. In a mixing bowl, toss together the rhubarb, strawberries, lemon juice and 1 Tbsp of brown sugar. Set aside.

3. Using an electric mixer, cream together the dough’s first three ingredients: butter, brown sugar and white sugar until light and fluffy. Add the flour and salt. Mix on low speed until combined.

4. Place about 2/3 of the dough in the pan. Press the dough into the pan using your fingertips or the flat bottom of a measuring cup. Set aside.

Related: 45 Fresh and Beautiful Rhubarb Recipes

5. Drain off most of the juice from the fruit mixture. Add in the other Tbsp of brown sugar, as well as the cornstarch, cinnamon and salt. Toss to combine. Pour the fruit mixture on top of the crust and spread evenly.

6. Mix the reserved dough with the nuts (if using) and sprinkle over the top of the fruit. Bake for 30 to 35 minutes or until slightly browned on top and the juices around the edges of pan bubble.

7. Cool the bars completely before slicing.

Craving more sweet treats? Check out The Pioneer Woman’s most popular cake and pie recipes and these perfect lemon meringue cupcakes.

Strawberry Rhubarb Pie

The Ultimate Strawberry Rhubarb Pie for Canada Day

Every year July 1st, I catch some of the festivities of the Canada Day celebration in my city. They have a large open fire salmon barbecue at the centre of the festival grounds surrounded by many vendors selling lemonade, fresh kettle corn and cotton candy. My favourite part of the festivities is the pie-by-the-slice fundraiser inside the local community centre.

There’s always quite a large selection; pies made with plump local blueberries or Okanagan peaches are always popular choices. But my go-to has always been the strawberry-rhubarb. There’s just something so irresistible about the combination of the sweet and tangy pink filling and the (optional but mandatory) à la mode, that keeps me going back year-after-year. So here’s an ode to my favourite July 1st treat, with an added Canada Day-inspired touch.

Strawberry Rhubarb Pie

Canada Day Strawberry Rhubarb Pie

Prep Time: 30 minutes
Chill Time: 60 minutes
Cook Time: 50 minutes
Makes: One double crust 9-inch pie

Ingredients:
Crust:
2 1/2 cup all-purpose flour
1 tsp salt
1 Tbsp granulated sugar
1 cup cold butter, unsalted, cut into 1/2-inch pieces
1 cup cold water
4 Tbsp cider vinegar
1 cup ice

Egg Wash:
1 egg
Coarse sugar

Filling:
5 cups chopped rhubarb, trimmed and cut into 1/2 inch pieces
3 cups strawberries, halved
1/2 cup brown sugar, packed
1/3 cup granulated sugar
1/2 tsp lemon juice
1 tsp cinnamon
1/4 cup cornstarch

Strawberry Rhubarb Pie

Directions:

Crust:
1. In a large bowl, stir together flour, salt and sugar. Set aside.
2. Add the butter pieces and coat with the flour mixture using a bench scraper or spatula. With a pastry blender, cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain (a few larger pieces are okay!).
3. Combine the water, cider vinegar and ice in a small bowl.
4. Add 2 Tbsp of the liquid mixture over the flour mixture. Mix and cut it in with bench scraper or spatula until fully incorporated. Continue adding the liquid, 1-2 Tbsp at a time. Mix until the dough comes together in a ball.
5. Shape the dough into 2 flat discs, wrap in plastic, and refrigerate for at least 1 hour.

Strawberry Rhubarb Pie

Filling:
1. Prepare the rhubarb and strawberries. Set aside.
2. In a separate bowl, combine sugars, cinnamon and cornstarch.
3. Toss together the fruit and dry mixture. Add lemon juice and combine.

Strawberry Rhubarb Pie

Assembly and Baking:
1. Once the dough has chilled, roll out the dough in between two sheets of parchment and fit it on the pie plate.
2. Line pie pan with rolled out bottom crust.
3. Roll out top crust. Using a maple leaf-shaped cutter, punch out maple leaves into the rolled out top crust. Save all the maple leaf cut outs to use for decorating the edge of the pie.

4. Pour filling into the bottom crust, leaving behind any excess liquid from filling.

Strawberry Rhubarb Pie

5. Gently place on top crust. Take the reserved maple leaf cut outs to create a border around the pie.

6. Coat top crust with a simple egg wash and sprinkle with coarse sugar. Place pie on a baking sheet before putting it in the oven, just in case any juices bubble over.
7. Bake at 425°F for 10 to 15 minutes, or until the pastry is set and beginning to brown. Lower the oven temperature to 375°F and continue to bake until the pastry is a deep golden brown and the juices are bubbling throughout, 35 to 40 minutes longer.
8. If the top crust is starting to get a little dark too quickly, place a pie shield on the pie.

Strawberry Rhubarb Pie

9. Once ready, let pie set for at least 1 hour before cutting into it. Serve as is or with a big scoop of ice cream.

Strawberry Rhubarb Pie

Looking for more inspiration? Try our 60 Great Canadian Recipes.

Watch this video to get Anna Olson’s top tips on baking fruit pies.

rhubarb-raspberry-cheese-cake

Rhubarb Raspberry Cheesecake Adds a Pop of Spring to Your Easter Table

After months of snow, rain, and grey skies, rhubarb bursts onto the scene with its beautiful colour and tart, refreshing flavour. As soon as we spot those ruby red stalks at the market, we know spring is finally here! A bit sweet, slightly tart and extremely vibrant, rhubarb brightens up all of our favourite desserts and pastries – and this cheesecake is no exception.

Against a canvas of creamy white cheesecake, this jewel-toned rhubarb raspberry coulis pops off the plate. A hint of lemon would pair wonderfully in the cheesecake filling, but we love pure vanilla bean to round out all of the tangy flavours of the rhubarb and raspberry. A classic graham cracker crust and sour cream topping keep the slices clean and elegant for a sweet spring or Easter celebration.

Rhubarb Raspberry Cheesecake

Prep Time: 45 minutes
Bake Time: 1 hour 35 minutes
Cooling Time: 6 hours
Total Time: 8 hours 20 minutes
Serves: 10 to 12

Ingredients:

Crust
1¾ cups graham cracker crumbs
¼ cup granulated sugar
5 Tbsp unsalted butter, melted

Cheesecake Filling
1½ lbs cream cheese, at room temperature
1 cup granulated sugar
¼ tsp salt
Seeds from 1 vanilla bean or 2 tsp vanilla extract
3 large eggs, room temperature
1 cup plus 2 Tbsp sour cream, room temperature

Cheesecake Topping
1¼ cups sour cream
¼ cup granulated sugar

Rhubarb Raspberry Coulis
1½ cups sliced rhubarb (fresh or frozen)
½ cup raspberries (fresh or frozen)
¼ cup granulated sugar, or to taste
2 Tbsp lemon juice
1 tsp cornstarch

Directions:

Crust:
1. Preheat oven to 325ºF.
2. Add the crumbs to a mixing bowl along with the sugar. Add the melted butter and stir to combine.
3. Pour the crust mixture into the bottom of a 9-inch springform pan. Press the crust into an even layer on the bottom of the pan using your fingers tips or the bottom of a flat measuring cup or drinking glass.
4. Bake for 15 minutes. Cool completely on a wire rack as you prepare the filling.

Cheesecake Filling:
1. Increase the oven to 350ºF. Bring 4 to 6 cups of water to a boil (enough to halfway fill a large roasting pan) and set aside. Place a large roasting pan on the very bottom rack of your oven. Place a second rack just above the roasting pan.
2. Meanwhile, place the cream cheese in the bowl of an electric mixer. Using the paddle attachment, mix the cream cheese on medium-low for 4 to 5 minutes, or until completely smooth. Stop and scrape down the bowl every couple of minutes.
3. Add the sugar, salt and vanilla bean seeds or extract into the cream cheese and mix for another 3 to 4 minutes. Stop the mixer and scrape down the bowl. Mix for another 30 to 60 seconds to smooth out any lumps.
4. With the mixer on low, add the eggs one at a time. Allow each egg to fully incorporate into the batter before add in the next. Stop the mixer and scrape down the bowl.
5. Add the sour cream. Mix on medium-low until the batter is creamy and uniform, about 2 minutes.
6. Pour the batter into the cooled crust. Smooth out the top as needed. Tap the bottom of the cake pan on top of the counter a few times to expel any trapped air bubbles. Wrap the sides of the pan in a double layer of aluminium foil.
7. Very carefully pour the recently boiled water into the roasting pan. Place the baking pan on the rack above the roasting pan and bake for 1 hour. When done, the sides should be puffed and set while the centre should jiggle when the pan is moved. If it is not ready, check again after an additional 10 minutes of baking. Once done, turn the oven off and prop the door open with a wooden spoon. Allow the cake to cool inside the humid oven for about 45 minutes. Once cool, remove the cake from the oven and place on a wire rack.

Cheesecake Topping:
1. Turn the oven back on to 350ºF. As the oven heats back up, combine the sour cream and sugar for topping the cheesecake. Carefully spread the topping over the top of the cheesecake with a small offset spatula. Return the topped cheesecake back to the oven and bake for 10 minutes.
2. Turn off the oven and again prop open the door with a wooden spoon. Allow the cake to cool in the oven for 10 to 15 minutes before placing it on a wire rack. Let cool for an additional 30 minutes then place in the refrigerator. Drape a piece of parchment paper over the top of the cheesecake to prevent condensation from forming and chill for at least 4 hours or overnight (best).

Rhubarb Raspberry Coulis:
1. Place the rhubarb and raspberries in a saucepan over medium heat. Add the sugar and cook until the fruit begins to break down and juices begin to simmer about 5 to 10 minutes.
2. Meanwhile, dissolve the cornstarch in the lemon juice. Stir the lemon juice mixture into the rhubarb and cook for a few minutes. Remove the mixture from the stove and blend until smooth. Press the puree through a fine-mesh sieve to remove the raspberry seeds. Store in the refrigerator until ready to use.

Assembly and Serving:
1. To release the cheesecake from the pan, carefully run a thin knife around the edges of the cake before unlocking the springform pan. Warm a metal spatula under hot water, dry, then run it around the edges of the cheesecake to smooth.
2. Slice cheesecake into wedges, cleaning your knife in between slices, and add to plates. Top with a generous drizzle of coulis and serve.

Explore another spectacular spring dessert couple with our best strawberry rhubarb recipes.

lattice-rhubarb-tart

Spectacular Spring Rhubarb Lattice Tart

Sometimes you need a show-stopping dessert, and this rhubarb tart takes the cake! It may require a little more time than your typical tart but the result is well worth the effort. Tender, sweet spring rhubarb shines like jewels over a lovely light almond and ricotta filling. Just like a lattice-topped pie, you may need a slice of patience to assemble this impressive dessert.

lattice-rhubarb-tart

Prep Time: 1 hour 20 minutes
Total Time: 2 hours 40 minutes
Serves: 8

Ingredients:

Pastry:
1 cup flour
1/4 cup whole wheat flour
1/2 tsp salt
1 Tbsp sugar
1/2 cup cold butter, cut into chunks
1 Tbsp white vinegar
2 tsp or more cold water

Rhubarb:
5-6 stalks of fresh rhubarb
1/4 cup apple jelly

Ricotta Almond Centre:
1 cup extra smooth ricotta
2/3 cup almond meal
1/3 cup sugar
1 tsp almond extract
1/2 tsp salt
1 egg

lattice-rhubarb-tart

Directions:
1. In a food processor mix flours, salt and sugar. Add in butter and pulse until butter is evenly dispersed into pea-size pieces. Add vinegar and pulse. Run the food processor as you add water tsp by tsp through the spout on the top. Dough will come together into a smooth ball.
2. Roll out dough on a floured surface until dough a circle about 12 inches in diameter and 1/4 inch thick.
3. Preheat oven to 425°F. Grease a 9-inch tart pan with a removable bottom. Place rolled out dough into the tart pan and gently press into and up sides. Discard excess dough. Poke the surface of the dough with a fork. Place a piece of parchment over dough and place baking weights over top. Bake until edges of crust begin to turn golden, about 12 minutes.
4. Remove from oven and remove baking weights and parchment. Return to oven until crust is golden, about 12 minutes. Remove from oven and let cool.

lattice-rhubarb-tart

5. Decrease oven temperature to 350°F. Slice rhubarb along a mandolin into long, thin strips. Set the strips on a flat surface and form a lattice pattern with rhubarb by weaving strips over and under each other. Continue to weave until a square forms 9 inches wide. Trace a circle 8.5 inches over lattice. Cut out circle carefully ensuring to keep lattice intact. Set aside.
6. In a large bowl, whisk ricotta with almond meal, sugar, almond extract, salt, and egg together until combined. Transfer mixture into the tart shell. Smooth over surface and spread into an even layer. Lift the rhubarb lattice circle and place over ricotta mixture.
7. Microwave apple jelly for 15 seconds and brush over rhubarb. Bake in oven until rhubarb is tender and ricotta mixture is set, about 25 minutes.
8. Remove from oven and let cool for 20 minutes before serving.

Looking for more spectacular spring recipes? Try these 20 Fresh and Beautiful Rhubarb Recipes.

giant pulled pork

How to Make a Family-Sized Pulled Pork Sandwich

Pulled pork is always a crowd pleaser. So what could possibly be better than warm, tender pork sandwiches?  A giant, family-sized pulled pork sandwich!

This epic sandwich is filled with sweet, sesame-scented tender pork, smothered in a tangy rhubarb sauce and topped with crunchy Asian slaw, all of which is stuffed into a giant round loaf, and cut into wedges for a fun and delicious main.

Mega Pulled Pork
Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 45 minutes
Yield: 8 servings

Ingredients:
1 orange
½ cup soy sauce
4 Tbsp unseasoned rice vinegar
2 Tbsp sesame oil
3 cloves garlic, grated or pressed
½ Tbsp minced fresh ginger
1/8 tsp pepper
1 bone-in pork shoulder (1.6 kg)
3 cups chopped fresh or frozen rhubarb
¾ cup granulated sugar
½ cup water
1 cup each shredded green and red cabbage
3 green onions, sliced
1 Tbsp salt
1 Tbsp hot pepper sauce
1 round country white or sourdough bread loaf (600g)

Giant Pulled Pork

Directions:
1. Grate zest (approximately 2 Tbsp) and squeeze juice from orange, add to large saucepan, add soy sauce, 2 Tbsp of the rice vinegar, 1 Tbsp of the sesame oil, garlic, ginger and pepper. Bring to a boil.
2. Add pork to pan, cover with tight-fitting lid. Bake in 350°F oven, basting and turning roast occasionally, until meat is falling apart, about 2½ hours.
3. Remove pork from pan, reserving juice. Skim fat from juice and discard. With two forks, shred pork, discarding any visible fat. Toss shredded pork with 3 Tbsp of the reserved juice, discarding remaining. (Tip: Let cool slightly. Cover and refrigerate for up to 2 days. Reheat in saucepan over medium-low heat until piping hot before continuing.)
4. Meanwhile, combine rhubarb, sugar and water in small saucepan. Bring to boil, stirring often. Reduce heat and simmer gently until rhubarb is pulpy and broken down, about 1 hour. Let cool.
5. With immersion blender, puree until smooth; cover and set aside. (Tip: Refrigerate for up to 3 days. Let come to room temperature before continuing.)
6. Meanwhile, combine green and red cabbage, green onions, remaining vinegar, remaining sesame oil, salt and hot pepper sauce. Let stand until slightly softened, about 10 minutes.
7. Cut bread in half, horizontally; pull out some of the inside of cut sides of top and bottom halves to hollow out slightly, leaving ½-inch (1 cm) border. Fill bottom of bun with pork mixture. Drizzle with rhubarb sauce, then slaw. Top with top half of bun. Cut into wedges to serve.