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Red Currant Rhubarb Sauce with Port Wine

  • 2 cups rhubarb , peeled and diced 1/4"
  • 1 1/4 cup red currant jelly
  • 1 Tbs arrowroot
  • 1 Tbs port wine

Combine rhubarb with the 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 again.  Save the cooked rhubarb and chill overnight.  This can be served just like you would applesauce over a pork chop.  Combine the port wine and arrowroot.  Stir out any lumps.  Add this mixture to the slightly boiling rhubarb sauce.  Stir vigorously for 1 minute.  Simmer for 2 minutes.  Serve this sauce with grilled venison or pheasant. 

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