Ingredients
4 cups sliced fresh or frozen rhubarb
10 tablespoons cranberry juice
2 tablespoons of corn flour
1/3 cup of honey
2 tablespoons Dijon mustard
1 tablespoon white wine vinegar

With rhubarb in full flourish, why not try this delicious glaze which works brilliantly with pork loin back ribs or meaty pork spare ribs.

In a saucepan combine 4 cups sliced fresh or frozen rhubarb and 6 oz cranberry juice. Bring to the boil and then reduce the heat. Cover and simmer for 15 minutes or until the rhubarb is very tender. Strain mixture through a sieve, pressing out the liquid with the back of a spoon. Add water, if needed, to equal 1-1/4 cups liquid. Discard the pulp.

In the same saucepan combine 2 tablespoons corn flour and 2 tablespoons cold water. Stir in rhubarb liquid. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in 1/3 cup honey, 2 tablespoons Dijon-style mustard, and 1 tablespoon wine vinegar. Heat through and then glaze whatever you are planning to cook on the Big Green Egg. Cool, cover, and chill remaining glaze for up to 5 days – also delicious on burgers or chicken.