Garlic Rhubarb Sauce


2 tablespoons extra-virgin olive oil

1 bunch spring onions or scallions, white and light green stalks thinly sliced

2 stalks green garlic, thinly sliced, or 2 garlic cloves, minced

5 sprigs thyme, preferably lemon thyme

½ cup dry white wine

¾ pound fresh rhubarb, cut into 1/2-inch dice (3 cups)

1 tablespoon honey, or to taste

2 tablespoons unsalted butter, cut into pieces





Stir Olive oil and onion (white and light green parts) and cook until softened, about 5 minutes.

Add garlic and thyme; cook 1 minute more.

Stir in wine and bring to a simmer, scraping up any browned bits in the bottom of pan.

Add rhubarb, honey, 1/2 teaspoon salt and a few grinds of pepper.

Whisk butter into rhubarb sauce.




Taste and adjust seasoning if necessary.