Although rhubarb's nickname is "pie plant," its abilities stretch far beyond pies, crisps and cobblers. The plants' tart, acidic stalks lend themselves to savory preparations as well, and pair perfectly with pork.
In an extra-large skillet heat oil over medium-high heat. Add pork to skillet. Cook and stir for 3 to 4 minutes or until browned. Remove pork from skillet.
Add onion to skillet. Cook and stir for 2 to 3 minutes or until tender. Add rhubarb and apple; cook for 3 to 4 minutes or until crisp-tender.
For sauce, in a small bowl combine broth, brown sugar, cornstarch, sage, salt, and pepper. Add to skillet; cook and stir until thickened and bubbly. Add pork to skillet; heat through. Serve over hot cooked couscous.