Rhubarb cherry sauce for poultry

4 Servings

Ingredients

Quantity Ingredient
½ cup Tawny port
½ cup Dried cherries (fresh
Strawberries)
¼ cup Chopped shallots
1 pounds Fresh rhubarb -- trimmed and
Sliced
1½ cup Chicken stock
1 tablespoon Arrowroot -- dissolved in
2 tablespoons Orange juice
1 teaspoon Coarsely ground black
Pepper

Directions

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.

Posted to Master Cook Recipes List, Digest #112 Date: Fri, 7 Jun 1996 12:08:09 -0700 (PDT) From: PatH <phannema@...>

Recipe By : Cooking Live, TVFN

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