Naturally, the French cook has a way with this fleeting gift of spring.  Typically, it is wrapped in buttery pastry, pureed and put under a meringue, atop ice cream, blended with cream, cooked in syrup.  Here, I’m inspired by the French fascination with sugar syrup to turn rhubarb into a sweet, zesty sauce for chicken.  Nothing could be easier, because all you do is poach the rhubarb in the syrup for a minute (well, 3 to 4 minutes), remove it from the heat and Voila! A gorgeous sauce.

LOOK!  UPCOMING COOKING CLASSES WITH SUSAN IN LOS ANGELES AND ASHVILLE

If you have any leftover sauce you can use it on fish or pork, or even on…ice cream, lemon cake, yogurt…you’ll find lots of ideas.  But try it first with the chicken. You and your guests are in for a lovely surprise.

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