Rhubarb and Onion Confit with Riesling and White Wine Vinegar

Rhubarb_onion_confit_riesling_042510

Course Dressings and Sauces

Ingredients in this Recipe

1 tablespoon of coarsely chopped (or bruised) fresh thyme leaves
1 tablespoon Worcestershire sauce
1 teaspoon coarse mustard
1 teaspoon salt
2 cups of rhubarb, cut into ½” pieces (5 or 6 slender stalks)
2 cups yellow onions, coarsely chopped
2 tablespoons maple syrup
2 tablespoons olive oil
3/4 cup brown sugar, divided
3/4 cup Riesling
Freshly ground black pepper
Tiny pinch of mace
½ cup white wine or champagne vinegar

Recipe Preparation

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