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Rhubarb And Ginger Sauce

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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.
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