1 (6 ounce) can frozen orange juice concentrate, thawed
1 pound fresh rhubarb, trimmed and cut into chunks, or 1 (16 ounce) bag frozen unsweetened cut rhubarb
Heat oven to 325 degrees F.
Rub pork with salt, ginger and pepper. Insert meat thermometer into
center of roast.
Place meat in shallow roasting pan and roast about
2 1/2 hours or until thermometer registers 170 degrees F, basting
3 times with 1/2 cup undiluted orange juice concentrate during last
Meanwhile mix rhubarb (no need to thaw if frozen), sugar and remaining
1/4 cup orange concentrate in a medium-size saucepan. Bring to boil,
reduce heat and simmer uncovered about 8 minutes until rhubarb is
tender. Keep warm and refrigerate other half for another meal.
Skim off fat from pan drippings.
Drain juices from rhubarb into drippings
left in pan and stir over low heat until blended.
Spoon rhubarb around roast; serve with the warm sauce.