Rhubarb And Onion Confit With Strawberry Balsamic Vinegar

Name: Rhubarb And Onion Confit With Strawberry Balsamic Vinegar
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 3 Tbsps strawberry balsamic vinegar (recipe posted elsewhere on food52); 2 servings Freshly ground black pepper; 177 milliliters brown sugar, divided; 1 Tbsp coarse mustard; 3 cloves garlic, coarsely chopped; 2 Tbsps honey; 1 pinch Tiny each of mace and allspice; 2 Tbsps olive oil; 118 milliliters red wine (I like Côtes du Ventoux); 118 milliliters red wine vinegar; 473 milliliters rhubarb, cut into ½” pieces (5 or 6 slender stalks); 1 teaspoon salt; 2 Tbsps lightly chopped (or bruised) thyme leaves; 1 Tbsp Worcestershire sauce; 473 milliliters coarsely chopped yellow onions

This recipe makes 2 servings with 702 calories, 4g of protein, and 15g of fat each. If $3.84 per serving falls in your budget, Rhubarb And Onion Confit With Strawberry Balsamic Vinegar might be an awesome gluten free and dairy free recipe to try. It will be a hit at your Mother's Day event. If you have lightly thyme leaves, coarse mustard, wine, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.