This is amazing! I can't believe I've spent 27 years only eating rhubarb in sweets. This sauce is incredible and tart and flavorful and I'm making it again ASAP. The New York Times had a great video to go along. I used just chicken thighs and modified it for 2. I recommend you go pick up some rhubarb and chicken and whip this up tonight.
3 chicken thighs
Salt and pepper
1/2 tsp thyme
4 scallions, thinly sliced (dark green parts reserved)
1 clove garlic, ideally fresh spring garlic, finely minced
1/4 cup white wine
2 tsp honey
1 cup chopped rhubarb
Salt and pepper the chicken and sprinkle with thyme and a little olive oil. Let it sit all day/overnight if you have time (refrigerated).
Heat a little oil in a skillet on high and brown the chicken all over, about 10 minutes.