THIS IS A BRIGHT TANGY FAVOR OF RHUBARB-CHERRIES. ENJOY DAN:

RHUBARB-CHERRY SAUCE by CHEF DAN:


Makes a couple cups (For pork chops or pork tenderloin or any meat)



INGREDIENTS:



1 pound rhubarb, trimmed, stalks cut into 1 inch pieces

1 shallots, minced

1 inch fresh ginger, sliced and minced

1/3 cup cream sherry

1/4 cup dried cherries

1/4- cup sugar



DIRECTIONS:



1. In a skillet over medium-heat add shallots and ginger and cook about 3 minutes.

2. Add rhubarb, cream sherry, cherries, and sugar, cook until rhubarb is tender about 6 minutes.

3. Season with salt and pepper.

ENJOY DAN: rock on