Side Pannel
Red Currant Rhubarb Sauce with Port Wine
Red Currant Rhubarb Sauce with Port Wine
- Recipe Submitted by ADMIN on 09/26/2007
Category: Fruit
Ingredients List
- 2 c Rhubarb, peeled & diced 1/4"
- (about 1 lb)
- 1 1/4 c Red currant jelly
- 1 tb Arrowroot
- 1 tb Port wine
Directions
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
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
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