Rhubarbs aren't a commonly consumed leafy plant, but people are most definitely missing out on a unique and tangy explosion of flavor. Though the rhubarb's leaves cannot be eaten (they are mildly poisonous), their bright red stems add tartness to any dish they're tossed in.
Try out rhubarb for yourself - we promise you'll enjoy it! - by checking out the recipe for pork chops with rhubarb and port wine sauce in this video. Chicken stock and sugar balnce out the sharpness of the rhubarb.
4 cups chopped rhubarb
3/4 cups sugar
1/2 cup port wine
1 cup chicken stock
2 to 4 pork chops
The sauce is enough for 4 thick chops.