Rhubarb is bountiful in the spring, but most recipes add significant amount of white sugar. Matt created this delicious adaptation that uses balsamic vinegar instead of sugar.
Needed for this recipe:
4 cups of rhubarb stalks, chopped
¼ cup balsamic of your choice
2 Tablespoons of water
Place rhubarb and water in pot. Heat until boiling then turn down to a simmer. Add balsamic and simmer 10-15 minutes.
Layer with plain yogourt flavoured with Persian Lime Olive Oil and Sunshine Coast’s famous Holy Crap Cereal.