Rhubarb Confit with Rhubarb Syrup for Improvising

Ingredients
  • 2 1/2 cups dry white wine
  • 3/4 to 1 cup sugar
  • 6 tablespoons wild flower honey
  • 2 to 3 cups strawberries, hulled and halved
  • 2 pounds rhubarb, preferably red stalks, sliced 1/4-inch thick (8 to 10 cups)
  • 2 to 4 tablespoons fresh lemon juice

Instructions

1. In a large saucepan, combine the wine, 3/4 cups of the sugar, the honey, and the strawberries and bring to a low boil over moderate heat, stirring occasionally. Cook until the strawberries are flabby and pale, 10 to 12 minutes. With a slotted spoon, transfer the strawberries to a bowl. Occasionally pour juices that collect around them back into the pot. (If the strawberries still have some flavor, save them to eat with yogurt.)
 
2. Add the rhubarb and return to a low boil. Cover until the rhubarb has released its juices, about 3 minutes. Uncover and simmer until the rhubarb is falling apart, 6 to 8 minutes.
 
3. Working in batches if necessary, pour the mixture through a fine strainer set over a bowl; let sit several minutes, stirring frequently with a rubber spatula or a spoon to extract most of the liquid. Transfer the thick confit left in the strainer into a bowl.
 
4. Stir 1 or 2 tablespoons lemon juice and additional sugar into the confit if desired. Transfer the syrup to a jar and add a pinch of salt, 1 or 2 tablespoons lemon juice, and additional sugar if desired. Refrigerate until ready to use.
Yield: 
Makes about 2 cups confit and 3 cups syrup
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    "If you're going to grill, you can mark it first on a hotter part of the grill," says Chris Ying, editor in chief of Lucky Peach and co-author of The Wurst of Lucky Peach. "Then move it to the cooler, indirect heat to finish cooking gently and slowly, and let all of those fats and everything break down inside of the sausage."

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Host Francis Lam wins multiple 2017 James Beard Media Awards

Host Francis Lam won several awards at the 2017 James Beard Foundation Media Awards for his work as food writer and cookbook editor.