Title: Red currant rhubarb sauce with port wine
 Categories: Other sauce
      Yield: 1 Servings
 
      2 c  Rhubarb, peeled & diced 1/4"
           (about 1 lb)
  1 1/4 c  Red currant jelly
      1 tb Arrowroot
      1 tb 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. Save the cooked rhubarb and chill it overnight.  This can be
  served just like you would applesauce with a pork chop. 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. Serve this sauce with grilled venison steaks or
  pheasant breasts