Rhubarb-Cherry Sauce for Poultry

Name: Rhubarb-Cherry Sauce for Poultry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1/2 cup tawny port; 1/2 cup dried cherries (fresh Strawberries); 1/4 cup chopped shallot; 1 lb fresh rhubarb, trimmed and sliced; 1 1/2 cups chicken stock; 1 tablespoon arrowroot, dissolved in; 2 tablespoons orange juice; 1 teaspoon fresh coarse ground black pepper

Submitted by Dancer

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

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Ready In:: 35mins
Ingredients:: 8
Serves:: 4

ingredients

¹⁄₂ cup tawny port
¹⁄₂ cup dried cherries (fresh Strawberries)
¹⁄₄ cup chopped shallot
1 lb fresh rhubarb, trimmed and sliced
1 ¹⁄₂ cups chicken stock
1 tablespoon arrowroot, dissolved in
2 tablespoons orange juice
1 teaspoon fresh coarse ground black pepper

directions

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.