1 (4 1/2 to 5 pound) boneless pork loin roast
1 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon pepper
1/2 cup granulated sugar
1 (6 ounce) can frozen orange juice concentrate, thawed
1 pound fresh rhubarb, trimmed and cut in 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 30 minutes.

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.

Makes 4 servings.