1 1/2 lbs. pork stew pieces
1/4 c. unbleached flour
1 1/2 tsp. curry powder
1/2 tsp. salt
1/2 tsp. ground cardamon
1/4 c. vegetable oil
1 c. diced onion
1 1/2 c. cider
1 c. water
4 c. diced rhubarb
2 tbsp. honey

Heat oil. In a small bowl combine flour, curry powder, salt and cardamon. Coat meat with this mixture and shake off excess. Brown meat in the oil; add more oil if necessary. Add onions and saute the two together about 1 minute. Add cider, water and rhubarb. Cover pot. Simmer 1 to 1 1/2 hours. When meat is tender, stir in honey. Spoon 1 cup of the liquid into flour-spice mixture left over from coating pork. Stir to make a thick paste. Stir paste into stew and cook 5 minutes more. Season to taste with salt and pepper.