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Rhubarb-Cherry Sauce

This recipe, courtesy of Emeril Lagasse, is used to make his Turkey Roulade with Wild Rice and Rhubarb-Cherry Stuffing.

  • Yield: Makes 3 cups

Source: The Martha Stewart Show, April 2009


  • 1/2 cup tawny port
  • 1 cup dried sour cherries
  • 2 tablespoons olive oil
  • 1/4 cup chopped shallots
  • 1 pound fresh rhubarb, trimmed and sliced
  • 1 1/2 cups store-bought low-sodium chicken stock
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon coarsely ground black pepper
  • 1/2 teaspoon coarse salt
  • 1/8 teaspoon ground cloves
  • 6 tablespoons cold unsalted butter, cut into small pieces


  1. In a small saucepan, heat port over medium-high heat until hot. Remove from heat, add cherries, and cover; let stand 15 minutes.

  2. Heat olive oil in a medium skillet over medium-high heat. Add shallots and cook, stirring, until translucent, 2 to 3 minutes. Add rhubarb and cook, stirring, 3 to 4 minutes. Transfer mixture to a large bowl; set aside.

  3. Add cherry-port mixture to skillet and let simmer for 1 minute. Add chicken stock, thyme, pepper, salt, and cloves; simmer until reduced by one-third. Whisk in butter, a few cubes at a time, making sure each addition is fully incorporated before adding the next. Return rhubarb mixture to skillet and let simmer for 1 minute. Serve immediately.

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