Rhubarb-Cherry Sauce for Poultry |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Serve this sauce with poultry (chicken, duck, turkey breast). Ingredients:
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 |
Directions:
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.
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