Page title and description

Sauces, conserves & preserves
Rhubarb butter sauce for fish
Ingredients
- 500g rhubarb, cut into batons
- 2 tsp sugar
- grated zest and juice of 1 orange
- 150ml fish stock
- 40g chilled butter, cut into small pieces
Method
Prep time:
5 min
PT5M
Cooking time:
25 min
PT25M
-
Step 1
Put the rhubarb, sugar, orange juice and zest in a pan and cook gently for about 15 minutes, until the rhubarb has broken down into a purée. -
Step 2
Meanwhile, in a separate pan, boil the fish stock until reduced by half its volume. Stir in the rhubarb, season and cook for 5 minutes, then push through a sieve into a clean pan. Just before serving, heat the sauce and whisk in the pieces of butter a few at a time to give a glossy finish. Season to taste.