Recipe: Red Currant Rhubarb Sauce with Port Wine

RED CURRANT RHUBARB SAUCE WITH PORT WINE
Serves 4
This very simple but rich sauce can be made in larger batches right about the time the rhubarb is ready. It can be frozen or canned for later use.

2 cups rhubarb, peeled and diced 1/4 inch (about 1 lb. of un-peeled rhubarb)
1 1/4 cups red currant jelly
1 tablespoon arrowroot
1 tablespoon port wine

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. 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.