Pork Rhubarb Skillet


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.

Pork Rhubarb Skillet
Photo: Kritsada Panichgul
Total Time:
30 mins


  • 1 tablespoon vegetable oil

  • 1 pound lean boneless pork, cut into bite-size strips

  • 1 onion, cut into thin wedges

  • 1 ½ cup sliced fresh rhubarb or frozen unsweetened sliced rhubarb, thawed

  • 1 cooking apple, cored and sliced

  • 1 cup chicken broth

  • 2 tablespoon brown sugar

  • 1 tablespoon cornstarch

  • 1 tablespoon snipped fresh sage

  • ½ teaspoon salt

  • ¼ teaspoon ground black pepper

  • 2 cup hot cooked couscous


  1. 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.

  2. 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.

  3. 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.

Nutrition Facts (per serving)

373 Calories
11g Fat
38g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 373
% Daily Value *
Total Fat 11g 14%
Saturated Fat 3g 15%
Cholesterol 63mg 21%
Sodium 592mg 26%
Total Carbohydrate 38g 14%
Total Sugars 13g
Protein 29g
Vitamin C 9.4mg 47%
Calcium 70.7mg 5%
Iron 1.6mg 9%
Potassium 759mg 16%
Folate, total 32.3mcg
Vitamin B-12 0.6mcg
Vitamin B-6 0.7mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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