Making this in the summer makes sense. The winter....yum.
Jamie and I discovered this recipe last year. We LOVE rhubarb and wanted to find others uses than the usual desserts. I am not even sure what search words I used in Google to get to this recipe. (Courtesy of Midwest Living)
4 slices bacon (sometimes I use 5)
1.5 cups rhubarb, chopped (fresh if you have it but Wegman's has it in the frozen fruit section)
1 cup onion, chopped
1 teaspoon ground ginger
0.5 teaspoons salt
2 10 oz. cans beans, drained and rinsed (navy beans work best but I've used pink, red kidney and cannellini in combination)
1 8 oz. can tomato sauce (I've also used tomato puree)
0.5 cup brown sugar
2 teaspoons dry yellow mustard
Preheat oven to 350 degrees.
Cook the bacon in a large frying pan (all ingredients will end up together so use a large enough pan) until cooked through. Remove from pan. Add onion and rhubarb to pan and cook until onion and rhubarb are soft. Add ginger and salt and stir. Add beans, tomato sauce, brown sugar and yellow mustard. Cut the cooked bacon and add to mixture. Stir until combined.
Pour into an oven safe dish. Bake covered for 25 minutes, then uncover and cook 20 more minutes.