Rhubarb Butter Sauce for Halibut
2 stalks rhubarb, chopped, about 1 1/2 cups
1/2 cup off-dry white wine
1 tablespoon sugar
1 teaspoon crushed garlic
1 teaspoon freshly grated ginger
1 pinch salt and pepper
1 cup cold, unsalted butter, in 1 inch chunks
In a small saucepan, combine rhubarb, wine, sugar, garlic, ginger, salt and pepper.
Over high heat, boil mixture rapidly until rhubarb is soft and reduced to about 1/4 cup.
Into the boiling rhubarb mixture whisk the butter, a few pieces at a time.
Serve immediately, or hold in a thermos.
Serves 4.
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