Rhubarb and Foie Gras

• 1 1/2 pounds rhubarb, chopped
• 1 cup sugar
• 2 tablespoons minced shallots
• Juice of 2 lemons
• 2 cups white wine
• 8 (2-ounce) slices of Foie gras
• Garnish: long chives, 1 tablespoon chopped chives

1. In a sauce pot, combine the rhubarb, sugar, shallots, lemon juice and wine.
2. Bring the liquid up to a boil and reduce to a simmer.
3. Simmer the rhubarb for 30 minutes or until the fruit is tender.
4. Remove from the heat and using a hand-held blender, puree the rhubarb until smooth.
5. Season with salt and pepper.
6. Season the foie gras with salt and pepper.
7. In a hot saute pan, sear the foie for 1 to 2 minutes on each side.
8. Spoon the sauce in the center of the plate.
9. Arrange the foie in the center of the sauce.
10. Garnish with long chives and chopped chives.

rhubarb, sugar, shallots, lemons, white wine, gras, long chives

Taken from www.foodnetwork.com/recipes/emeril-lagasse/rhubarb-and-foie-gras-recipe.html (may not work)