Rhubarb-Cherry Sauce

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Martha Stewart


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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

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