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Pork and Rhubarb Ragout


1 lb Boneless stewing pork
1/2 c Chopped onion
1 1/2 tb Oil
2 c Carrots; cut in julienne strips
1 1/2 c Rhubarb; cut in 2 cm pieces
1/2 c Water
1/4 c Sugar
1 1/2 tb Lemon juice
2 tb Chopped fresh parsley
1/4 ts Cinnamon
1/4 ts Nutmeg
1/4 ts Salt
Freshly ground pepper


Brown pork with onion in oil. Add remaining ingredients. Cover and bring to boil. Reduce heat and simmer 1 hour, stirring often. Serve over noodles and sprinkle with chopped parsley, if desired. Makes 4 servings.

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