This goes well with anything you want to have a lemony flavor.
Rhubard Onion Sauce
We recently made this with some Mississippi River catfish, but it would be great on top of any meat or vegetable! Feel free to alter amounts of ingredients to your taste.
2 Tablespoons butter
3 stalks rhubarb
1 small onion or 4 green onions
1 teaspoon salt
2 Tablespoons fresh herbs (tarragon, oregano, dill, etc.)
Chop onion. Melt butter over medium heat and add the white parts of the onion. Fry until translucent. Chop the rhubarb into 1/2-inch pieces and add with salt, stirring. Chop herbs. Once sauce becomes thick and creamy, add tops of green onion (if using) and herbs. Remove from heat and serve warm or cooled.