Rabbit Pot-au-Feu with Beer and Rhubarb Confit Gluten-free, Dairy-free, Organic - Cuisine l’Angéliqu

Ingredients

• 1 rabbit, about 1.5 kg (3.3 lbs), cut into 6 pieces
• 4 medium carrots, peeled and cut into 1.5-inch (3.5 cm) pieces
• 680g bell potatoes
• 1 gluten-free red beer 541 ml (18 oz)
• 45 g (1/3 cup) all-purpose flour
• 2 red onions, thinly sliced
• 4 garlic cloves, pressed or minced
• 60 ml (4 tbsp) maple syrup
• 30 ml (2 tbsp) balsamic vinegar
• 30 ml (2 tbsp) Dijon mustard
• 30 ml (2 tbsp) fresh mint, chopped
• 7.5 ml (1 1/2 tsps) fresh rosemary, finely chopped
• 3.5 ml (3/4 tsp) salt
• 0.5 ml (1/8 tsp) pepper
• 227 g (1/2 lb) rhubarb, cut into small cubes
• 105 (1/3 cup) maple syrup
• 15 ml (1 tbsp) olive oil
• 1 red onion, thinly sliced
• 2 garlic cloves, pressed or minced
• 22.5 ml (1 1/2 tbsp) balsamic vinegar
• 5 ml (1 tsp) Dijon mustard
• 1 ml (1/4 tsp) salt