| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Rhubarb | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Tawny port |
| 1/2 | c | Dried cherries (fresh |
| Strawberries) | ||
| 1/4 | c | Chopped shallots |
| 1 | lb | Fresh rhubarb — trimmed and |
| Sliced | ||
| 1 1/2 | c | Chicken stock |
| 1 | tb | Arrowroot — dissolved in |
| 2 | tb | Orange juice |
| 1 | ts | Coarsely ground black |
| Pepper |
INSTRUCTIONS
Serve sauce with poultry (chicken, duck, turkey breast). 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. Serve with sugar snap peas and garlic mashed potatoes. Posted to Master Cook Recipes List, Digest #112 Date: Fri, 7 Jun 1996 12:08:09 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu> Recipe By : Cooking Live, TVFN
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