Needed for this Recipe:
This is a ‘to taste’ recipe – so add ingredients based on taste. We used to make rhubarb stew with cups of sugar, but now use 95% balsamic and a smidge of sugar.
Rhubarb stocks trimmed of leaves and chopped
Sunshine Coast Olive Oil Co. Elderberry Dark Balsamic
sugar or sweetener of your choice.
Place rhubarb (we use about 4 -5 cups) in a large pot with water (we use about a 1/2 cup). Bring to a boil then reduce to a simmer. Add balsamic (a couple of glugs from the bottle) and about 1 teaspoon of sugar. Simmer until the rhubarb has broken down and stewed. Adjust the balsamic and sugar to your taste. Remember, if you mix this with yogourt the rhubarb won’t need to be as sweet – the sugars from the milk will bring sweetness to the dish.