Rhubarb-Cherry Sauce for Poultry

• 12 cup tawny port
• 12 cup dried cherries (fresh Strawberries)
• 14 cup chopped shallot
• 1 lb fresh rhubarb, trimmed and sliced
• 1 12 cups chicken stock
• 1 tablespoon arrowroot, dissolved in
• 2 tablespoons orange juice
• 1 teaspoon fresh coarse ground black pepper

1. In a small saucepan heat the port over moderate heat until it is hot.
2. Add the cherries, cover the pot and let the mixture stand for 15 minutes.
3. Add a little oil to a skillet and heat, add shallots and saute over moderately high heat until softened.
4. Add the rhubarb and saute for 5 minutes.
5. Transfer the mixture to a bowl.
6. Add the cherry/port mixture to the saute pan and let it simmer for 1 minute.
7. Add the chicken stock and simmer until reduced by one third.
8. Whisk in the arrowroot mixture and let the sauce come to a boil.
9. Add the pepper and salt to taste.
10. Slice the poultry entree at an angle and divide among 4 plates.
11. Serves each portion topped with some of the sauce.

tawny port, cherries, shallot, fresh rhubarb, chicken stock, arrowroot, orange juice, fresh coarse ground black pepper

Taken from www.food.com/recipe/rhubarb-cherry-sauce-for-poultry-29349 (may not work)