When I informed The Husband that I was going to make pork with a rhubarb sauce, he dismissed the idea out of hand. He does not like sweet in his savory.
I tried to explain (as I have a thousand times before) that there’s a good reason why any number of classic dishes team up meat and fruit, including duck a l’orange, foie gras with apples and pork with prunes. Fruit contains acid as well as sugar, and acid has a winning way of cutting through the fatty richness of duck, pork and brisket.
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