Take <quantity>200<unit>g</unit></quantity> of english peas out of their pods

Tale <quantity>200<unit>g</unit></quantity> of fava beans out of their pods

Bring <quantity>2<unit>cups</unit></quantity> of water to a boil in a medium pot. Add <quantity>1<unit>tsp</unit></quantity> of salt

Prepare an ice bath

Trim and peel <quantity>1<unit>stalk</unit></quantity> of rhubarb. Reserve the trim and peels

Dice the rhubarb into very small pieces

Add them to a saucepan with <quantity>150<unit>ml</unit></quantity> of white wine

Cook over medium heat until the wine has reduced to <quantity>2<unit>tbsp</unit></quantity>. Turn off the heat

Add the peas to the water and boil for 30s. Use a skimmer to transfer them to the ice bath to stop the cooking. Remove once chilled

Add the fava beans to the water and boil for 30s. Use a skimmer to transfer them to the ice bath to stop the cooking

Peel the fava beans

Refrigerate the peas and fava beans

Add <quantity>200<unit>g</unit></quantity> of butter, divided in two batches, to the reduced wine. Whisk until just melted and smooth

Press the sauce through a fine mesh sieve

Add the juice and zest from <quantity>½</quantity> lemon

Season with salt to taste and mix to combine

Add <quantity>1<unit>tbsp</unit></quantity> of water to a saucepan. Add the peas and beans

Add the rhubarb and butter sauce. Cook over low heat until it starts to simmer and remove from the heat

Transfer to a serving plate

Top with the small diced rhubarb to taste. Garnish with sea beans to taste. The Green Peas & Rhubarb is ready

Enjoy. This is a perfect springtime dish to pair with a fresh cocktail!