Free Recipe Rhubarb Cherry Sauce for Poultry
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Rhubarb Cherry Sauce for Poultry Recipe
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
Rhubarb Cherry Sauce for Poultry Preparation
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
Cooking Temperature:
Recipe Serves: 4
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