Turkey strips in rhubarb sauce

Ingredients for 2 servings:

• 100 g rhubarb
• 300 g turkey breast
• Oil, tasteless
• 2 tsp brown sugar
• 100 ml Madeira
• 1 piece(s) ginger, fresh
• 150 ml cream
• salt and pepper
• n. B. cornstarch
• 1 spring onion(s), the green part

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Trim the rhubarb and cut into thin pieces, about 5 mm thick (the knife should be very sharp; otherwise, it is better to peel off the outer skin first). Cut the meat into strips and fry in hot oil. Remove from the pan and keep warm. Now add the rhubarb to the pan, sprinkle with the sugar, and caramelize briefly. Pour in the Madeira wine. Peel the ginger and, using a very fine grater, grate about 1 cm³ of it into the sauce. Pour in the cream, bring to a boil, and simmer on low heat for 2-3 minutes. Season with salt and pepper, and thicken with a little cornstarch dissolved in water, if desired. Add the meat to the sauce and return to the heat. Cut the green parts of the spring onions into very fine rolls. Serve the meat and sauce together and sprinkle with the green parts of the onions. Serve with rice.