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I personally use and love these products in my kitchen. I only recommend what I trust!
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I remember the first time I tried rhubarb; it was a pale pink pie, a bit too tart for my liking. Honestly, I didn't get what the fuss was about. But then, last summer, while visiting a quaint little farm in Oregon, I stumbled upon a rhubarb confit recipe that included basil. Basil? With rhubarb? I was skeptical, but the farmer, a kind woman named Agnes, insisted it was a game-changer. Agnes was right. The combination of tart rhubarb and fragrant basil is nothing short of magical. It's a dance of flavors that awakens your taste buds and leaves you wanting more, even if like me, rhubarb wasn't your thing before.
This Basil Bliss Rhubarb Confit is more than just a recipe; it's an experience. Imagine spreading it on a warm, crusty baguette, the sweet-tartness playing against the herbaceous basil. Or perhaps, dolloping it on a creamy goat cheese for an appetizer that's both sophisticated and surprisingly simple. And let's not forget desserts. Picture a scoop of vanilla ice cream elevated by a spoonful of this vibrant confit. It's versatile, it's exciting, and it's bound to become a new favorite, even if you're a rhubarb newbie like I once was. Its not just good, its great!
Required Equipments
- Medium-sized bowl
- Heavy-bottomed saucepan
- Sterilized jars
- Measuring cups and spoons
- Lemon zester
- Chopping board
- Knife
Basil Bliss Rhubarb Confit: A Sweet and Savory Delight: Frequently Asked Questions
Basil Bliss Rhubarb Confit: A Sweet and Savory Delight
Indulge in Basil Bliss Rhubarb Confit, a surprising blend of sweet and savory that transforms ordinary rhubarb into a gourmet experience. This delightful confit, infused with fresh basil, is perfect on toast, paired with cheese, or as a unique dessert topping.
⏳ Yield & Time
Yield: 2 cups servings
Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the Rhubarb: Wash 1 pound (450g) of fresh rhubarb stalks thoroughly. Trim the ends and cut the stalks into 1/2-inch (1.25 cm) pieces. If the stalks are very thick, you might want to halve them lengthwise first.
- Macerate with Sugar: In a medium-sized bowl, combine the chopped rhubarb with 1 cup (200g) of granulated sugar and the zest of 1 lemon. Mix well, ensuring that the sugar is evenly distributed. Let this mixture sit for at least 30 minutes, or up to 2 hours. This process, called maceration, helps draw out the rhubarb's natural juices, which will form the base of the confit. You'll notice the rhubarb becoming softer and more translucent as it releases its liquid.
- Infuse with Basil: While the rhubarb is macerating, prepare your basil. You'll need about 1/4 cup of fresh basil leaves, roughly chopped. Gently bruise the basil leaves by pressing them lightly with your fingers. This releases their aromatic oils, enhancing the flavor infusion. Set the basil aside for later.
- Cook the Rhubarb: Transfer the rhubarb mixture, including all the accumulated juices, to a heavy-bottomed saucepan. Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally to prevent sticking. Once simmering, reduce the heat to low and continue to cook for about 20-25 minutes, or until the rhubarb is very soft and the liquid has thickened into a syrupy consistency. Keep a close eye on the mixture, stirring every few minutes.
- Incorporate the Basil: Once the rhubarb has reached the desired consistency, remove the saucepan from the heat. Stir in the chopped, bruised basil leaves. The heat from the confit will further release the basil's aroma and flavor. Stir gently to distribute the basil evenly throughout the mixture.
- Add Lemon Juice (Optional): At this stage, taste the confit and adjust the sweetness or tartness as needed. If you prefer a tangier flavor, add a squeeze of fresh lemon juice (about 1 teaspoon).
- Cool and Store: Allow the Basil Bliss Rhubarb Confit to cool completely in the saucepan before transferring it to sterilized jars. To sterilize the jars, wash them thoroughly with hot, soapy water and then place them in a preheated oven at 250°F (120°C) for 10 minutes. Let the jars cool slightly before filling them with the confit.
- Seal and Refrigerate: Once the confit has cooled, transfer it to the sterilized jars, leaving about 1/2 inch (1 cm) of headspace at the top. Seal the jars tightly. Store the Basil Bliss Rhubarb Confit in the refrigerator. It will keep for up to 2 weeks. Oh, and its even better the next day, the flavors kind of, mesh together?
- Serve and Enjoy: Serve your Basil Bliss Rhubarb Confit on toast, crackers, or as a topping for yogurt, ice cream, or cheese. It's also delicious as a filling for tarts or pastries. Get creative and enjoy this delightful sweet and savory treat!
📝 Notes
- For a smoother confit, you can blend the mixture lightly with an immersion blender after cooking.
- Adjust the amount of basil to suit your taste. Some may prefer a more subtle basil flavor.
- Use a heavy-bottomed saucepan to prevent sticking and ensure even cooking.
🍎 Nutrition
Calories: 120 kcal
Protein: 0.5 g
Fat: 0.2 g
Carbohydrates: 30 g
Fiber: 1 g
Calcium: 15 mg
