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.