Rhubarb and ginger sauce

1 servings

Ingredients

Quantity Ingredient
50 grams Sugar; or to taste
200 grams Rhubarb
50 grams Butter
75 millilitres Orange juice
1 Cinnamon stick
75 millilitres Red wine
75 millilitres Chicken stock; (more robust than
; fish stock)
1 teaspoon Sage; finely chopped
1 teaspoon Ginger; finely chopped

Directions

Peel and thinly slice the rhubarb, place into a saucepan. Add the other ingredients, except the butter, and bring to the boil. Cover with a lid and cook. Remove the lid and check the liquid content. Reduce then remove from the heat (remove the cinnamon). Blend the sauce and add the butter. Keep warm until ready to use.

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