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Rhubarb Butter Sauce for Halibut |
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This recipe is adapted from Bainbridge chef Greg Atkinson’s
wonderful new cookbook In Season, published by Sasquatch Books,
Seattle (800) 775-0817, copyright 1997. He pairs this sauce with
baked 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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