Vadalia Onion and Rhubarb Sauce

Vidalia Onion and Rhubarb Sauce
(Good with Fish!)

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.