Rhubarb Cherry Sauce for Poultry

Rhubarb Cherry Sauce for Poultry

Recipe By : Cooking Live, TVFN

4 Preparation Time :

Categories : Rhubarb

Amount Measure Ingredient -- Preparation Method -- -- --

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. - - - - - - - - - - - - - - - - - -