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Rhubarb-Cherry Sauce for Poultry

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“Serve this sauce with poultry (chicken, duck, turkey breast).”

Ingredients Nutrition


  1. In a small saucepan heat the port over moderate heat until it is hot.
  2. Add the cherries, cover the pot and let the mixture stand for 15 minutes.
  3. Add a little oil to a skillet and heat, add shallots and saute over moderately high heat until softened.
  4. Add the rhubarb and saute for 5 minutes.
  5. Transfer the mixture to a bowl.
  6. Add the cherry/port mixture to the saute pan and let it simmer for 1 minute.
  7. Add the chicken stock and simmer until reduced by one third.
  8. Whisk in the arrowroot mixture and let the sauce come to a boil.
  9. Add the pepper and salt to taste.
  10. Slice the poultry entree at an angle and divide among 4 plates.
  11. Serves each portion topped with some of the sauce.

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