No Salt Assault

Every time I look through the freezer to decide what to have for dinner, I can't help but noticing that a large portion of it is taken up by rhubarb. Every summer we get bags upon bags full of rhubarb and it all ends up in the freezer. So, I decided to make use of it by making a rhubarb sauce. Other than cobbler, I couldn't think of anything this might work with other than pork.

I often rely on salt to really bring out the flavor of the foods that I cook, so I thought I would try to make a salt free meal. To go with the rhubarb sauce I made some Chipotle Potatoes and Cabbage and Apple Slaw.

The Rhubarb Pork was delicious. The sauce has a tart bite upfront but a very mellow apple sauce-like consistency that is very pleasant. If you like apple sauce with pork, this might be something you'd like to try.

Shannon really enjoyed the cabbage and apple slaw, especially the big chunks of cheddar. There's something about cheddar that goes with pretty much everything and the sweet taste of apple is no exception. On the other hand, I'm not particularly fond of cabbage unless it's been cooked, so I didn't like it as much.

The potatoes would have been greatly improved upon if we had any sour cream to top them with. The heat is easily overbearing without something more suitable than lemon yogurt to take the edge off, but they definitely make a good side dish. I do think they'd benefit from a pinch of salt, though. What can I say, salt makes food taste good.