Ingredients 12 rib Halenda's Loin rib crown roast (about 6 lb/3 kg) Salt and pepper, to taste 1 lb (500 g) ground Pork 5 cups (1.25 L) dry bread crumbs 1 cup (250 mL) walnut halves, toasted, optional 1/2 cup (125 mL) each chopped onion and celery 1/2 tsp (2 mL) each cinnamon and allspice 13/4 cups (425 mL) vegetable broth 2 cups (500 mL) sliced fresh or frozen rhubarb 1/2 cup (125 mL) granulated sugar Serves 12

Directions

1. Place roast in shallow pan, bones pointing up; sprinkle roast with salt and pepper to taste.

2. Fill cavity with a large foil ball and cover bone tips with small pieces of foil. Roast at 325°F (160°C) for 1/2 hour.

3. Meanwhile, brown ground pork in a skillet; drain fat. Combine Pork, bread crumbs, walnuts, onion, celery, 1 tsp (5mL) salt, _ tsp (1 mL) pepper and seasonings; mix well. Add broth. Combine rhubarb and sugar; bring to a boil. Pour over bread mixture; mix lightly.

4. Remove roast from oven. Remove foil ball. Mound cavity with stuffing. Roast pork for another 11/2 to 13/4 hours or until meat thermometer registers 160°F (70°C).

5. Meanwhile spoon the rest of the stuffing into a greased baking dish; cover and bake with roast 1 hour; uncover and bake 30 minutes.

6. Remove roast from oven; cover with foil and let stand 15 minutes before slicing to serve.
   Serve with oven roasted sweet or white potatoes and squash.

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