Name: Rhubarb and strawberries with balsamic vinegar recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Serves: 4
Ingredients: 300g rhubarb, cut into 2cm pieces; 15g butter; 4tbsp golden caster sugar; 300g strawberries, sliced; 2tbsp balsamic vinegar; Vanilla ice cream, to serve

By Nichola Palmer

published 6 May 2013

You may think this is a strange combination – rhubarb and strawberries with balsamic vinegar – but it really works. The slight acidity of the vinegar really brings out the sweetness of the strawberries and the flavour of the rhubarb. Use a good quality balsamic vinegar, one that is syrupy and not too sharp, for the best flavour. This mixture is delicious spooned over ice cream or with meringues and cream and is a lovely twist on classic strawberries and cream. A simple dessert to make and a good one if you’ve bought some strawberries that are slightly underipe and lack flavour.

Ingredients

300g rhubarb, cut into 2cm pieces
15g butter
4tbsp golden caster sugar
300g strawberries, sliced
2tbsp balsamic vinegar
Vanilla ice cream, to serve

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Method

Preheat the oven to 200°C/350°F/Fan 180°C/Gas Mark 6. Place the rhubarb in a baking dish, dot with the butter and sprinkle over the sugar. Bake for 15 mins until the rhubarb is soft but not mushy.
Allow to cool slightly then add the strawberries and balsamic vinegar and lightly mix together. Serve at room temperature spooned over ice cream.

Top Tip for making Rhubarb and strawberries with balsamic vinegar

It’s well worth buying a good quality bottle of balsamic vinegar. It can be used as a dip with olive oil for serving with crusty bread and it makes a wonderful dressing to drizzle over tomato salad.