Rhubarb-cherry Sauce For Poultry

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.