Rhubarb-Cherry Sauce for Poultry Recipe
Welcome to Love with Recipes, where we explore delightful culinary creations! Today, we bring you a tantalizing Rhubarb-Cherry Sauce for Poultry recipe that combines the tartness of rhubarb with the sweetness of dried cherries, creating a perfect complement to your favorite poultry dishes. This sauce is not only quick to prepare but also adds a burst of fruity flavor that will elevate your meal to a whole new level.
Recipe Overview
- Cook Time: 20 minutes
- Prep Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
Ingredients
Before you embark on this culinary adventure, gather these ingredients:
- 1/2 cup dried cherries
- 1/2 cup minced shallot
- 1/4 cup chopped fresh rhubarb
- 1 teaspoon arrowroot (for thickening)
- 1 1/2 cups chicken stock
- 1 tablespoon fresh coarse ground black pepper
- Salt to taste
Instructions
Let’s dive into the step-by-step process of creating this delightful sauce:
-
Prepare the Cherry Mixture:
- In a small saucepan, heat the port over moderate heat until it is hot.
- Add the dried cherries to the heated port, cover the pot, and let the mixture stand for 15 minutes to allow the cherries to rehydrate and infuse with the port’s flavor.
-
Saute Shallots and Rhubarb:
- While the cherry mixture is standing, heat a little oil in a skillet over moderately high heat.
- Add the minced shallots to the skillet and saute until softened and translucent.
- Next, add the chopped fresh rhubarb to the skillet and continue to saute for about 5 minutes until the rhubarb begins to soften. Transfer this mixture to a bowl and set aside.
-
Simmer and Thicken the Sauce:
- Return the skillet to the heat and add the cherry/port mixture (including any remaining liquid) to the skillet.
- Let it simmer for about 1 minute to blend the flavors.
- Pour in the chicken stock and simmer the mixture until it reduces by about one third, concentrating the flavors.
-
Final Steps:
- In a small bowl, whisk together the arrowroot with a little water to form a slurry.
- Gradually whisk the arrowroot slurry into the simmering sauce, stirring constantly until the sauce thickens and comes to a boil.
- Season the sauce with freshly ground black pepper and salt to taste.
-
Serve:
- To serve, slice your poultry entree at an angle and divide it among 4 plates.
- Generously spoon the rhubarb-cherry sauce over each portion of poultry, ensuring every bite is infused with the delicious flavors.
Nutritional Information (per serving):
- Calories: 122.5
- Fat: 1.4g
- Saturated Fat: 0.4g
- Cholesterol: 2.7mg
- Sodium: 137.4mg
- Carbohydrates: 16.9g
- Fiber: 2.3g
- Sugar: 5.6g
- Protein: 3.7g
Recipe Notes:
This Rhubarb-Cherry Sauce for Poultry recipe not only enhances the flavors of poultry but also provides a nutritious addition to your meal, with a balance of sweet and savory notes that will please both adults and kids alike. The combination of dried cherries, fresh rhubarb, and aromatic shallots creates a sauce that is both visually appealing and bursting with flavor. Perfect for a family dinner or a special occasion, this sauce is sure to become a favorite in your culinary repertoire.
Keywords:
Fruit, Kid Friendly, Less than 60 Minutes, Stove Top
Conclusion:
We hope you enjoy preparing and sharing this Rhubarb-Cherry Sauce for Poultry recipe from Love with Recipes. It’s a testament to how simple ingredients can come together to create something truly extraordinary. Whether you’re an experienced chef or just beginning your culinary journey, this recipe promises to elevate your cooking and bring joy to your dining table. Happy cooking!
