| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood | Coxon’s kit, Coxon2 | 1 | servings | |
INGREDIENTS
| 50 | g | Sugar; or to taste |
| 200 | g | Rhubarb |
| 50 | g | Butter |
| 75 | ml | Orange juice |
| 1 | Cinnamon stick | |
| 75 | ml | Red wine |
| 75 | ml | Chicken stock; (more robust than |
| ; fish stock) | ||
| 1 | ts | Sage; finely chopped |
| 1 | ts | Ginger; finely chopped |
INSTRUCTIONS
Peel and thinly slice the rhubarb, place into a saucepan. Add the other ingredients, except the butter, and bring to the boil. Cover with a lid and cook. Remove the lid and check the liquid content. Reduce then remove from the heat (remove the cinnamon). Blend the sauce and add the butter. Keep warm until ready to use. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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