Balsamic Stewed Rhubarb (no sugar or added sweetener!)

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:

Sunshine Coast Olive Oil Co. Aged Dark Balsamic such as Traditional <18 year aged, Cinnamon-Pear, Dark Chocolate, Raspberry or Black Currant.


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.

Serving Suggestion:

Layer with plain yogourt flavoured with Persian Lime Olive Oil and Sunshine Coast’s famous Holy Crap Cereal.