*  Exported from  MasterCook  *
                      Rhubarb Cherry Sauce for Poultry
 Recipe By     : Cooking Live, TVFN
 Serving Size  : 4    Preparation Time :0:30
 Categories    : Rhubarb
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           tawny port
      1/2  cup           dried cherries (fresh Strawberries)
      1/4  cup           chopped shallots
    1      pound         fresh rhubarb -- trimmed and sliced
    1 1/2  cups          chicken stock
    1      tablespoon    arrowroot -- dissolved in
    2      tablespoons   orange juice
    1      teaspoon      coarsely ground black pepper
 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.
                    - - - - - - - - - - - - - - - - - -