Instructions: Serve sauce with poultry (chicken, duck, turkey breast).

In a small saucepan heat the port over moderate heat until it is hot. Add the cherries, cover the pot and let the mixture stand for 15 minutes.

Add a little oil to a skillet and heat, add shallots and saute over moderately high heat until softened. Add the rhubarb and saute for 5 minutes. Transfer the mixture to a bowl. Add the cherry/port mixture to the saute pan and let it simmer for 1 minute. Add the chicken stock and simmer until reduced by one third. Whisk in the arrowroot mixture and let the sauce come to a boil. Add the pepper and salt to taste.

Slice the poultry entree at an angle and divide among 4 plates.

Serves each
portion topped with some of the sauce.

Serve with sugar snap peas and garlic mashed potatoes.

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