Place the rhubarb in a pan along with all the other ingredients up to and including the salt, bring to the boil while stirring. Simmer over a low heat for approx. 20 mins., puree and strain, retaining the liquid. Pour the liquid back into the pan, reduce to approx. half the amount, leave the coulis to cool.
Arrange the monkfish on 4 large plates, top with the rhubarb coulis.
Scatter the edamame and micro greens on top, season.