Rhubarb reduction: too much?

[grasswire]

Spring birthday dinner Wednesday night.

Dessert is fresh orange chiffon cake topped with a spoonful of iced lemon mousse.

I have some rhubarb and was thinking of making some rhubarb sauce, straining it and reducing it a bit, and then using it in a squeeze bottle to put some polka dots of flavor 'round the plates like the pros do.

Too much?

[flamin lib]

1. Never too much! Not familiar with the flavor of your sauce but

anything that decorates a plate has to be good.

We eat with our eyes first!

[Warpy]

2. Anything worth doing

is worth overdoing.

But you knew that, right?