Rhubarb Butter Sauce for Halibut

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)