Red Currant Rhubarb Sauce With Port Wine Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Rhubarb, peeled & diced 1/4"
, about 1 lb
1 1/4 cup: Red currant jelly,
1 tbsp: Arrowroot,
1 tbsp: 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
Recipe By : Game Chef
From: Sykes.Kaye@uniface.Nl (Kaye Sykesdate: Thu, 23 Feb 95 10:22:26
+0100
Source from luhu.jp
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
Recipe By : Game Chef
From: Sykes.Kaye@uniface.Nl (Kaye Sykesdate: Thu, 23 Feb 95 10:22:26
+0100
Source from luhu.jp
Tags
Other sauce