Citrus-Cooked Rhubarb And Syrup½ lb sliced rhubarb¼ cup sugar2 Tbsp water1 cup balsamic cipollini½ to 1 tsp balsamic vinegarsalt and pepper Rhubarb complements both sweet and savory dishes. Dress up grilled meats (pork, steak, and duck) with our easy Rhubarb Onion Confit. Combine (¼” thick) with , , and or pearl onions (from your market’s olive or salad bar), chopped, in medium saucepan. Cook until rhubarb is just tender, about 2 minutes. Stir in and season with . Makes 2 cups. Serve with grilled meat, fish, or poultry or as an accompaniment for cheese.NUTRITION(per serving; ½ cup) 40 cal, 0 g pro, 10 g carb, 1 g fiber, 0 g fat, 0 g sat fat, 75 mg sodium MORE: 400-Calorie Spring And Summer Recipes
