Goose Foie Gras bites and rhubarb confit

Peel the rhubarb and cut into small cubes

In a saucepan, put the cut rhubarb and the sugar. Heat for 5 minutes over medium heat

Cut thin strips of rhubarb then recut to create filaments

Place a little rhubarb compote in the bottom of each spoon

Cut slices of Foie Gras. Put a slice of Foie Gras per bite. Add a strand of raw rhubarb on top