This is similar to the classic British Cumberland sauce. Serve with grilled beef, or pork, roast duck. Adapted from BBC/Curtis Stone.
- 1-2 T sugar
- 3 stalks rhubarb, roughly chopped
- ¾ c port
- ¾ c chicken stock
Cook rhubarb and sugar over medium-low heat for five minutes to break down the rhubarb. For a very smooth texture, purée with an immersion blender. Add port and bring to a boil for two minutes. Add chicken stock and cook on medium-low until reduced by about ½, about 10 minutes. For added richness, take off the heat and swirl in a knob of cold butter.