Rhubarb Confit with Tart Apples

Starters & Finishes
Featuring BLiS #9 Sherry Vinegar

Confit of Rhubarb and Tart Apples with BLiS #9 Sherry Vinegar


Take Rhubarb Confit, add apples, get ready for a flavor burst


Rhubarb Confit and Tart Apples Ingredients

  • 1 cup of Julienne of small tender rhubarb (unpeeled)  
  • ½ cup of Julienne tart apple 
  • 2T of BLiS #9 Sherry Vinegar
  • Small knob of butter 
  • Pinch of sugar 
  • Pinch of good salt

Rhubarb Confit and Tart Apples Process

  • Sauté all ingredients together briefly on med to low heat until soft but crisp about a minute or two. Being careful not to brown  
  • Take off heat and reserve in its own juices 
  • Serve at room temperature
  • Serves 4

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