Rhubarb and Foie Gras

Preparation : Preparation : 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 30minutes or until the fruit is tender. Remove from the heat and, using a hand-held blender, pure the rhubarb untilsmooth. Season with salt and pepper. Season the foie gras with salt and pepper. In a hot saut pan, sear the foie gras for 1 to 2 minutes on each side. Spoonthe sauce in the center of the plate. Arrange the foie gras in the center of thesauce. Garnish with the chives.