When deciding on how to use my summer supply of rhubarb I knew I wanted to make a sauce. Perhaps for a cheesecake or perhaps for a meat. I decided that it would go nicely with a pork roast.  I love pork roasts. They are so easy & so delicious. This one is a mustard-sage roast as I had fresh sage from my garden. Serve it with sweet potatoes & a salad or some other vegetable of your choice. It’s sort of a fall inspired dish but it will be wonderful no matter when you have it.

Mustard & Sage Pork Roast with Rhubarb Sauce

• 3-4tbsp whole grain mustard
• 1/2 tsp minced garlic
• dash of salt & pepper
• 1 tbsp fresh sage (hopefully from your garden), chopped. You can sub 1 tsp dried sage if needed.
• 1.5-2 lb pork roast
• 2 cups fresh or frozen rhubarb (If frozen let thaw but do not drain off liquid. Also if your rhubarb is on the greener side, add a handful of raspberries for extra color).
• 1/4 cup water
• 1/3 cup sugar
• 2 tbsp corn starch

1. Preheat the oven to 375F. Mix the first 4 ingredients in a small bowl. Coat the roast entirely and place in a shallow baking dish. Roast for 60 minutes & let stand for 10 minutes (covered) before slicing. 
2. Place the rhubarb in a small pot with the water. Bring to a boil & then reduce heat to a simmer and let cook for 5 minutes. Stir the sugar & corn starch together. Add to the rhubarb. Cook for another 2 minutes until thick & bubbly. 
3. Serve the sauce* with the roast

*This sauce is almost more of a glaze. I wanted it thick because I knew I would use it for other recipes & this makes too much sauce for just a roast. If you prefer it thinner, use only 1-2 tsp corn starch. Use the leftovers in oatmeal for breakfast, as an ice cream topping, or make a dessert out of it. I made Oatmeal Rhubarb Bars