Rhubarb-Glazed Pork Roast

For glaze, combine rhubarb, apple juice concentrate, and food coloring (if desired), in a small saucepan. Bring to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until the rhubarb is very tender. Press the rhubarb mixture through a sieve into a small bowl, pressing out liquid with the back of a spoon; discard the pulp. Return the rhubarb liquid to the saucepan. Return to boiling; reduce heat. Simmer, uncovered, for about 5 minutes or until the glaze is reduced to 1/2 cup. Remove from heat; stir in honey. Remove 1/4 cup of the glaze to use for basting. Set aside the remaining glaze until ready to serve.

Meanwhile, trim fat from meat. Insert an oven-going meat thermometer into the center of the roast, making sure tip does not touch bone.

For a charcoal grill, arrange medium coals around a drip pan. Test for medium-low heat above the pan. Place the meat, bone side down, on grill rack over the drip pan. Cover and grill for 1 1/4 to 2 hours or until a thermometer registers 150 degrees F, brushing occasionally with the 1/4 cup glaze during the last 15 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium-low. Adjust for indirect cooking. Grill as above.) Discard the glaze after basting.

Remove the meat from the grill. Cover with foil; let stand for 15 minutes before slicing. (The meat's temperature will rise 10 degrees F during standing.) Slice the meat. Reheat the reserved glaze and serve with the meat.