The leaves of rhubarb are poisonous, being very high in oxalic acid. They should not be eaten by humans or animals. The stems however are quite edible being tart and rich in flavour. Geoff Jansz used them in a modern dessert that is quick and easy and great for a cold winter’s night.
Ingredients
1 bunch or 8 stalks rhubarb
80g pure icing sugar
50mL balsamic vinegar
Method
Cut leaves off the rhubarb and wash the stems thoroughly. Cut stems into 5cm (2″) lengths and lie neatly in the bottom of a baking dish. Dust heavily with pure icing sugar and drizzle balsamic vinegar over the top.
Note: Be sure to use pure icing sugar and not icing sugar mixture which contains starch and could turn the recipe gluggy.
Cover the dish with aluminium foil and place in an oven pre-heated to 180°C for about 15 to 20 minutes. Just enough so that the rhubarb cooks but does not completely collapse. When soft remove from the oven and serve warm with your favourite ice-cream.
Serves 4 to 6 people.
Further information
Balsamic vinegar is readily available from supermarkets and delicatessens throughout Australia.