Method

•  Cook the rhubarb and sugar together in a medium, heavy-bottomed saucepan over low heat until the rhubarb has softened but still retains its shape Season the medallions generously with salt and pepper
• Adjust an oven rack to the middle position and heat the oven to 200 degrees
• Heat 1 tablespoon vegetable oil in a 12-inch frying pan over medium-high heat until just smoking
• Lay medallions in the pan and cook until lightly browned, 3 to 4 minutes
• Flip the medallions and cook on the second side until lightly browned and nearly cooked through, 3 to 4 minutes longer
• Transfer to a clean plate and keep warm in the oven until ready
• Deglaze the frying pan with the port and simmer until the port is thick and syrupy, about 2 minutes
• Stir in the stock and any accumulated rhubarb juices and return to a simmer
• Simmer until the mixture is thick and has reduced by half
• Stir in the rhubarb mixture and heat through
• Taste and correct seasoning to taste
• Arrange the medallions on individual warm plates and spoon rhubarb sauce over the top
• Serve immediately