Recipe - Red Currant Rhubarb Sauce With Port Wine

2 cup Rhubarb, peeled & minced 1/4"
(about 1 lb)
1 One fourth cup Red currant jelly
1 tablespoon Arrowroot
1 tablespoon Port wine

Thoroughly wash about 1 pound of fresh rhubarb and peel the fibrous outer
layer off with a knife. Cut the stalks into small pieces, about One fourth inch
dice. Combine the rhubarb with the red currant jelly and cook over medium
heat until reduced by about 1/3. Strain the rhubarb out of the sauce. You
should have about 1 cup of liquid. If you have more, reduce over medium
heat until the desired 1 cup is reached. Save the cooked rhubarb and chill
it overnight. This can be served just like you would applesauce with a
pork chop. Combine the port wine and arrowroot and stir out any lumps. Add
the port mixture to the boiling rhubarb sauce and stir vigorously for 1
minute. Simmer for 2 minutes. Serve this sauce with grilled venison steaks
or pheasant breasts

Recipe By : Game Chef

From: Sykes.Kaye@uniface.Nl (Kaye Sykesdate: Thu, 23 Feb 95 10:22:26 +0100

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip