This recipe is courtesy of Ristorante Fratelli in northwest Portland.
4 oz of unsalted butter
1 ½- pounds of rhubarb, washed and sliced into 1 inch parts (red colored)
½- to ¾ cup of granulated sugar
½ cup of water
2 bunches of thin stemmed asparagus
1 t salt
Extra virgin olive oil
6 portions of halibut, 6 oz each
Salt and pepper for seasoning
Melt the butter over medium heat in a heavy saucepan. Add the rhubarb before the butter changes color and stir with a wooden spoon for ½ a minute. Then stir in ½ cup sugar and the water, temper the heat by half and put a lid on the pot. After about 10 minutes the rhubarb falls apart and should have a sauce-like thickness. If needed add the rest of the sugar to reach a tart sweetness. Remove from heat, keeping the lid on.
Remove the "wooden" part from the bottom of the asparagus. Sprinkle extra virgin olive oil on the asparagus and mix in, then season to taste with salt and pepper. Put the asparagus on the hot grill or grill pan, making sure that each asparagus is getting grill marks and cook for 3-4 minutes. Set aside. Just prior to serving, reheat asparagus in a 450-degree oven 3 or 4 minutes or grill till warm.
Season each portion of fish with salt and pepper. Bring two large sauté pans to high heat and add the olive oil. Sauté the fish crisp and gold colored on both sides, leaving the inside of the fish at medium to medium-rare temperature or as desired.
Divide the warm rhubarb over six plates and place the halibut on top. Drape 3 or 4 spears of asparagus over each plate and finish with a light drizzle of extra virgin olive oil.