Recipe By : Cooking Live, TVFN
Serving Size : 4 Preparation Time :0:30
Categories : Rhubarb
Amount Measure Ingredient -- Preparation Method
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1/2 cup tawny port
1/2 cup dried cherries (fresh Strawberries)
1/4 cup chopped shallots
1 pound fresh rhubarb -- trimmed and sliced
1 1/2 cups chicken stock
1 tablespoon arrowroot -- dissolved in
2 tablespoons orange juice
1 teaspoon coarsely ground black pepper
Serve sauce with poultry (chicken, duck, turkey breast).
In a small saucepan heat the port over moderate heat until it is hot. Add
the cherries, cover the pot and let the mixture stand for 15 minutes.
Add a little oil to a skillet and heat, add shallots and saute over
moderately high heat until softened. Add the rhubarb and saute for 5
minutes. Transfer the mixture to a bowl. Add the cherry/port mixture to the
saute pan and let it simmer for 1 minute. Add the chicken stock and simmer
until reduced by one third. Whisk in the arrowroot mixture and let the sauce
come to a boil. Add the pepper and salt to taste.
Slice the poultry entree at an angle and divide among 4 plates. Serves each
portion topped with some of the sauce.
Serve with sugar snap peas and garlic mashed potatoes.
