Recipe - Rhubarb Cherry Sauce For Poultry

One half cup Tawny port
One half cup Dried cherries (fresh
Strawberries)
One fourth cup Chopped shallots
1 pound Fresh rhubarb trimmed and
Sliced
1 One half cup Chicken stock
1 tablespoon Arrowroot dissolved in
2 tablespoon 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.

Posted to Master Cook Recipes List, Digest #112

Date: Fri, 7 Jun 1996 12:08:09 0700 (PDT)

From: PatH phannema@wizard.ucr.edu

Recipe By : Cooking Live, TVFN