When rhubarb and sweet cherries are cooked together,the result is a garnet-colored, richly flavored compote to serve alongside roasted pork tenderloin or chicken. Flavored with ruby port, cinnamon, and cloves, this sauce is also delicious spooned over cream cheese and served with crackers. Or you can give it as a gift during the holidays.
MAKES: ABOUT 4 Cups
INGREDIENTS:
- 1 pound rhubarb, cut into 1-inch pieces
- 1 cup dried cherries
- 2 ½ cups sugar
- ½ cup ruby port
- ½ cup apple juice
- 2 cinnamon sticks, broken into 2-inch pieces
- 4 whole cloves
INSTRUCTIONS:
- Put the rhubarb in the pressure cooker and stir in the remaining ingredients.
- Lock the lid in place and cook at high pressure for 10 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Remove the cinnamon sticks and cloves and stir the compote.
- Cool completely.
- Store in airtight containers in the refrigerator for up to 1 week or in the freezer for up to 2 months.
