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