Title: Rhubarb and foie gras
 Categories: E.
      Yield: 4 Servings
 
  1 1/2 lb Rhubarb, chopped
      1 c  Sugar
      2 tb Minced shallots
           Juice of 2 lemons
      2 c  White wine
      8    (2-ounce) slices of fois
           Gras
           Garnish: long chives, 1
           TB chopped chives
 
  In a sauce pot, combine the rhubarb, sugar, shallots, lemon juice and
  wine. Bring the liquid up to a boil and reduce to a simmer. Simmer
  the rhubarb for 30 minutes or until the fruit is tender. Remove from
  the heat and using a hand-held blender, puree the rhubarb until
  smooth. Season with salt and pepper. Season the fois gras with salt
  and pepper. In a hot saute pan, sear the fois for 1 to 2 minutes on
  each side. Spoon the sauce in the center of the plate. Arrange the
  fois in the center of the sauce. Garnish with long chives and chopped
  chives.
  
  Yield: 4 servings