Prep: 1. Preheat oven to 375. 2. Slice rhubarb into 1/4 inch slices. 3. Slice and rinse the white and light green parts of the leek. 4. Slice 1 orange into 1/4 inch rounds, peel the rounds after slicing (it is easier to slice with the peel still on). Juice the other orange. 5. Grate ginger. Make: 1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the leek and cook until caramelized, about 10 minutes. 2. Meanwhile, cook the rhubarb in a small saucepan over medium heat with the honey, 1/4 teaspoon salt and 1/4 cup of the orange juice. Cook for about 15 minutes, stirring occasionally. 3. Add the ginger and cinnamon to the leeks and cook for 1 minute. Add the rest of the orange juice and boil for 1 minute. 4. Stir the rhubarb into the leek mixture and add 1/2 teaspoon salt. Simmer until sauce is thickened, about 10 minutes. 5. Meanwhile, prepare the fish. Add the remaining tablespoon of olive oil to the bottom of a baking dish. Sprinkle the fish with salt and place in the baking dish. Bake for about 12 minutes, or until opaque and flaky. 6. While fish is cooking add the orange slices to the rhubarb and heat over low. 7. Serve the fish with the rhubarb sauce.
Using rhubarb in this savory dish is a great way to expand your use of this spring vegetable. If you're feeling ambitious you can cut the orange into segments by removing the peel and pith of the oranges using a small, sharp knife and cutting the sections from between the membranes. Check out our tips for buying and cooking fish here - http://blog.gatheredtable.com/2015/06/21/a-beginners-guide-to-how-to-buy-and-cook-fish/ Looking for a good substitute? Many fish types are extremely versatile, check out our recommended substitutions here - http://blog.gatheredtable.com/2015/06/21/recipe-hacking-how-to-substitute-different-types-of-fish/ Leeks can be particularly dirty, make sure to rinse them thoroughly - https://www.youtube.com/watch?v=SdX6W6qpoEk