Recipes: Rhubarb Compote, Roasted Pork Loin With Fennel, Strawberry-Rhubarb Bread Pudding, Raspberry Rhubarb Dressing

RHUBARB COMPOTE

Makes 1 cup.

Note: Reserve the juices for use in the Raspberry Rhubarb Dressing (some of which also goes into the pork stuffing), so it's best to make this recipe first. Good with savory dishes such as the Stuffed Pork Loin, the compote also pairs well with sweet foods, such as ice cream. Adapted from "Earth to Table: Seasonal Recipes From an Organic Farm," by Jeff Crump and Bettina Schormann.

•1 lb. rhubarb stalks, cut into 3/4-in. chunks (about 4 c.)

• 1/2 c. packed brown sugar

• 1/4 c. water

Directions

Drain rhubarb over a bowl, reserving juices for Raspberry Rhubarb Dressing. Stir gently before serving.

Nutrition information per ¼-cup serving:

Calories76Fat0 gSodium9 mgSat. fat0 gCarbs19 gCalcium110 mg

Protein1 gCholesterol0 mgDietary fiber2 g

Diabetic exchanges per serving: 1 fruit.

Serves 6.

Note: Adapted from "Earth to Table: Seasonal Recipes From an Organic Farm."

• 1 boneless center-cut pork loin roast (3 lb.)

• 4 garlic cloves

• 1 medium onion

• 1 c. finely chopped fennel (bulb only)

• 1 tbsp. red pepper or chile flakes

• 5 tbsp. olive oil, divided

•2 tbsp. balsamic vinegar (or Raspberry Rhubarb Dressing; see recipe)

• 1 tsp. salt, or to taste

• 2 tbsp. butter

• 2 sprigs fresh rosemary

• 2 sprigs fresh sage

• 2 sprigs fresh thyme

•Rhubarb Compote for serving (see recipe)

Preheat oven to 375 degrees.

Slice roast lengthwise but not all the way through until it can lie flat when opened. Score each half with three or four crosswise cuts.

Mince garlic, onion and parsley and mix with fennel, red pepper or chile flakes, 3 tablespoons olive oil, and vinegar or dressing. (Mixture also can be pulsed lightly in food processor.)

Season with salt and pepper. Leaving a 1-inch border all around, coat pork loin with fennel mixture, forcing some of it into the crosswise cuts. Bring halves together and tie securely with kitchen string.

In a skillet large enough to hold roast, heat remaining 2 tablespoons olive oil. Carefully place roast in pan and sear all sides well, about 10 minutes.

Cover loosely with foil and let sit 10 minutes before slicing thinly. Serve with Rhubarb Compote.

Nutrition information per serving (without rhubarb compote):

Calories546Fat33 gSodium540 mgSat. fat10 gCarbs7 gCalcium56 mg

Protein52 gCholest.160 mgDietary fiber2 g

Diabetic exchanges per serving: 1 vegetable, 7 lean meat, 2 1/2 fat.

Serves 8.

Note: For richer custard, use 6 whole eggs (not egg whites). Adapted from "The Simple Art of Eating Well Cookbook," by Jessie Price and the Eating Well Kitchen.

• Cooking spray

• 4 egg whites

• 4 eggs

• 1/2 c. granulated sugar

• 1 tbsp. vanilla extract

• 1 tsp. grated orange zest

• 4 c. whole-grain bread, cut into 1-in. cubes (4 to 6 slices)

• 2 c. roughly broken gingersnaps

• 1 c. diced rhubarb

• 1/3 c. flour

• 1/4 c. old-fashioned oats

• 2 tbsp. packed brown sugar

• 2 tbsp. melted butter or canola oil

Preheat oven to 375 degrees. Coat a 7- by 11-inch baking dish or 2-quart casserole dish with vegetable oil spray.

In medium bowl, whisk together egg whites, eggs and milk. Whisk in sugar, vanilla extract and orange zest.

In large bowl, toss bread pieces with gingersnaps, strawberries and rhubarb. Add egg mixture and stir to coat well.

Pour custard into prepared dish or casserole. Cover tightly with foil and bake in preheated oven 40 to 45 minutes, until custard is firm.

Meanwhile, make a streusel topping by tossing together flour, oats, brown sugar and melted butter or oil.

Nutrition information per serving:

Calories323Fat8 gSodium310 mgSaturated fat3 g

Carbohydrates50 gCalcium115 mg

Protein11 gCholesterol115 mgDietary fiber4 g

Diabetic exchanges per serving: 2 bread/starch, 1 1/2 other carb, 1/2 medium-fat meat, 1 fat.

Makes about 3/4 cup.

Note: This sweet dressing pairs well with baby romaine and tender dandelion greens (only if you know the pesticide history) or bitter greens.

• Strained juices from Rhubarb Compote (see recipe)

• 1 tbsp. seedless raspberry jam

• 2 to 3 tbsp. champagne vinegar

• Pinch of ground cinnamon

• Salt and pepper to taste

• 3 to 4 c. baby romaine leaves

• 2 c. tender dandelion or other bitter greens

• 2 to 3 medium yellow tomatoes, sliced

Place compote juices (about 2/3 cup) in a small saucepan. Stir in raspberry jam and vinegar until smooth. Bring to a boil, then simmer over medium-low heat, stirring occasionally, until mixture reduces and becomes more like a syrup. There should be about 1/2 cup liquid. Remove from heat and cool.

Whisk in oil, cinnamon and a dash or two of salt and pepper.

Divide romaine, dandelion greens and tomato slices evenly among 4 plates. Drizzle with dressing.

Nutrition information per serving:

Calories150Fat9 gSodium23 mg

Protein1 gCholesterol0 mgDietary fiber2 g