This deeply flavorful condiment brings together the sweet tang of rhubarb with the mellow richness of slow-cooked onions and warm spices. The result is a glossy, savory-sweet confit that works beautifully in both everyday and special dishes. It’s wonderful spooned over grilled hamburgers, chicken, or steaks, and pairs especially well with pork pâtés. You can also serve it as part of a cheese board, where its tart-sweet notes balance creamy or sharp cheeses. Because it keeps well in the refrigerator, it’s a versatile condiment to have on hand for adding a gourmet touch to meals.
INGREDIENTS:
1 1/2 quarts chopped rhubarb (about 6 cups)
1 1/2 quarts sliced onions (about 6 cups)
1 pint balsamic vinegar (2 cups)
1 tablespoon kosher or sea salt
1 pound brown sugar (about 2 1/4 cups, packed)
1 teaspoon red pepper (ground or flakes, to taste)
1 teaspoon each: cinnamon, cloves, and allspice
METHOD:
In a large, heavy-bottomed pot, combine the rhubarb, onions, balsamic vinegar, salt, brown sugar, and spices.
Place the pot over medium heat and bring the mixture to a gentle simmer, stirring occasionally to prevent sticking.
Reduce the heat to low and cook slowly, stirring every so often, until the mixture has thickened to a jam-like consistency, about 30–45 minutes. (The rhubarb should break down and the onions should be soft and translucent.)
Taste and adjust seasoning if desired.
Spoon the hot confit into sterilized jars, seal, and allow to cool. Store in the refrigerator. It will keep for several weeks.
