Rhubarb-Cherry Sauce for Poultry

1. 1

   In a small saucepan heat the port over moderate heat until it is hot.

2. 2

   Add the cherries, cover the pot and let the mixture stand for 15 minutes.

3. 3

   Add a little oil to a skillet and heat, add shallots and saute over moderately high heat until softened.

4. 4

   Add the rhubarb and saute for 5 minutes.

5. 5

   Transfer the mixture to a bowl.

6. 6

   Add the cherry/port mixture to the saute pan and let it simmer for 1 minute.

7. 7

   Add the chicken stock and simmer until reduced by one third.

8. 8

   Whisk in the arrowroot mixture and let the sauce come to a boil.

9. 9

   Add the pepper and salt to taste.

10. 10

    Slice the poultry entree at an angle and divide among 4 plates.

11. 11

    Serves each portion topped with some of the sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.