2 Cups Rhubarb, chopped 2 Cups Vidalia Onions, thin sliced 1 T. Butter or Olive Oil 1/4 Cup Balsamic Vinegar 1/4 Cup Sugar 2 - 3 Cups Chicken Stock salt and pepper to taste chopped chives for garnish
Melt butter in sauce pan. Add Rhubarb and Onions. Saute on medium heat until rhubarb is very soft. Add balsamic vinegar and reduce by half. Add sugar and chicken stock. Reduce by 1/3. Add salt and pepper to taste. If too sweet add a touch more balsamic vinegar...if too tart add a touch more sugar. Serve with grilled or poached fish. Garnish with fresh chopped chives.