Submitted by Susanne Williams
1½ c cooked chicken or turkey meat, chopped
¼ c margarine
½ t salt
2 cloves garlic, minced
1 c onion, chopped
1½ c rhubarb, finely diced
1 c chicken broth
½ c white wine
½ c coconut milk
2 T flour
2 t curry powder
1 t dry (or 1½ T prepared) mustard
½ t powdered (or 1 T grated fresh) ginger
2 T honey
Saute garlic, onion & salt in margarine. When the onion is soft, add rhubarb, flour & seasonings. Mix 3 liquids together; gradually add to rhubarb mixture, stirring & simmering until thick & smooth. Blend in honey. Add meat and simmer for 20 minutes. If too thick, thin sauce with more chicken broth.
Serves 6.