Photo credit: Flickr user
(Modified to be allergy-friendly from this recipe: http://allrecipes.com/Recipe/Rhubarb-Pork-Chop-Bake/Detail.aspx)
2.5 cups rhubarb, chopped
3/4 cup brown sugar
2 tbs flour (gluten free flour OK, I used rice flour)
1/2 tsp. cinnamon
1/4 tsp. allspice
1.5 tsp. minced fresh rosemary (if you only have dried rosemary, try .5 tsp)
olive oil for cooking
salt and pepper
Brown the pork in the oil. Sprinkle with rosemary, salt and pepper. In a separate bowl, combine remaining ingredients. Lightly oil a baking dish. Layer half the pork, half the rhubarb mixture, and then the remaining pork and rhubarb. Cover with foil and bake at 350 degrees for 30-35 minutes. Uncover and bake an extra 10 minutes. Enjoy!
So I wouldn't have to heat up the oven, I baked this in a square Pyrex dish in the toaster oven.
Worked like a charm!