I planted five rhubarb plants in the garden in 2003. Then, I found this recipe comes from "Supercook's supersavers cookbook" (1980). The favour of the dessert is nice. However, we only have it as a treat a couple of time per year as my husband needs to lose weight. I normally use half apple, half rhubarb as I found the original recipe a bit too sharp for me. We also pre-heat the rhubarb mixture before spoon it into the pie dish.
The original recipe is adapted from "Flip & Easy: One Pot - 55 Easy-to-perpare Recipes" by Paplewick Press (2002).
The original recipe would be very peppery. I made a number of changes, (especailly using chicken leg instead of breast) as I think it would improve the texture and flavour.
Preparation time not includes the time on marinating.
It is a very tasty and healthy dish when we want to use up those tomatoes, cucumber, onions and garlic being grown in our garden. Besides, although most other pork dishes need long and slow cooking, this one is a quick and easy one. (Time not includs marinating.)
Although I know the dish is high in calories, my husband likes this dish very much so we still have it 1-2 times a month. My friend likes it very much too so I sent her the following copy. Since she doesn't cook much, so I had to explain a bit more.
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