A friend suggested sour soup as an interesting way to use rhubarb. I found this recipe, but beefed it up with some marinated pork. Really good and very low calorie.
For the soup
1 tablespoon vegetable oil
2 cloves garlic, minced
1 small onion, chopped (3/4 cup)
2 small stalks rhubarb, halved lengthwise and chopped into ¼-inch pieces (1 cup)
6 cups vegetable stock (I made mine using Harvest brand MSG-free vegetable bouillon)
2 large firm, ripe tomatoes, cut into eighths
1/2 small Chinese (napa) cabbage, sliced, green leaves and white stalks separated
1-1/2 tablespoons sugar
1 tablespoon fish sauce
8 ounces bean sprouts, tails snapped off
Chopped cilantro and green onions for garnish
Lemon wedges to serve (optional)
For the pork:
about 10 oz chopped pork chop
1 tbsp soy sauce
1 tbsp fish sauce
1 tbsp olive oil
1 tbsp brown sugar
about 2 tsp dried lemongrass
Toss pork in remaining ingredients and marinate for a few minutes.
Swirl the oil into a large pot and heat over medium heat until it shimmers. Add the garlic and onion and stir and cook until the onion turns translucent, 2 to 3 minutes.
While this is happening, put a bit more oil in another pan. Sautee pork until cooked through. While it’s cooking, go back to the soup.
Add the chopped rhubarb and stir and cook for 1 to 2 minutes. Pour in the vegetable stock and bring to a boil.
Add the white cabbage stalks and cook for 1 to 2 minutes. Add the cabbage leaves and the tomatoes, and cook for another 1 to 2 minutes until the tomatoes soften a little and the cabbage is cooked but still crisp.
Stir in the sugar and the fish sauce. Taste and adjust the flavors as needed. Turn off the heat and add the bean sprouts and pork.
Sprinkle with cilantro and green onions .