We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

REMEMBER! Only _you_ can prevent forever fires!

Rhubarb Cherry Sauce for Poultry

0
(0)
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

A Message from our Provider:

“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?