Red Currant Rhubarb Sauce With Port Wine

Serves 4 - Preparation :15 Cook :15 Stand :00 Total :30

This very simple but rich sauce can be made in larger batches right about the time the rhubarb is ready. It can be frozen or canned for later use.

Add this to MyRecipes

Ingredients

2 cups rhubarb, peeled and diced 1/4 inch (about 1 lb of
unpeeled rhubarb)
1 1/4 cups red currant jelly
1 tablespoon arrowroot
1 tablespoon port wine

Instructions

Thoroughly wash about 1 pound of fresh rhubarb and peel the fibrous outer layer off with a knife. Cut the stalks into small pieces, about 1/4 inch dice.

Combine the rhubarb with the red currant jelly and cook over medium heat until reduced by about 1/3. Strain the rhubarb out of the sauce. You should have about 1 cup of liquid. If you have more, reduce over medium heat until the desired 1 cup is reached. Save the cooked rhubarb and chill it overnight. This can be served just like you would applesauce with a pork chop. Combine the port wine and arrowroot and stir out any lumps. Add the port mixture to the boiling rhubarb sauce and stir vigorously for 1 minute. Simmer for 2 minutes. Serve this sauce with grilled venison steaks or pheasant breasts.

Ask a Chef Community Forum

Calculators Weight/Fluid/Temp

Culinary Guru  12,700 Item Database

Printer Friendly  Remove Images/Color

Copyright © 1999-2007Chef2Chef, LLC All rights reserved. Chef2Chef® and ChefToChef® are registered trademarks of Chef2Chef, LLC. All brand names and product names used on this Web site are trade names, service marks,  registered trademarks of their respective holders.  Click here to review Our Privacy Policy and Terms of Service - To report Problems, provide Comments or Suggestions, please Click Here