3 Reviews

I really enjoyed this and am considering planting rhubarb in my yard so that I can enjoy this unusual flavor more often!

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Ruth C. May 31, 2015

I subbed pork loin steaks for the chicken. Quickly browned the pork steaks, and shredded the carrots. Subbed red onions for green onions. Was a bit too cinnamon'y for my tastes even though I only used 1ml. Would definitely try with less next time. Used 3/4 cup stock, and the the sauce didn't thicken up much with the 2 tsp cornstarch. The pork was very tender with good flavor. Will make again.

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KellyMae June 27, 2008
Fresh Rhubarb Breast of Chicken