Last night I cut the flower stalks off of the sorrel (Rumex acetosa) so that it might focus on leaves for sorrel soup and such. I used the leaves from the flower stalks in a salad. Once the leaves were removed, the flower stalks looked similar to little rhubarb stems. I thought a sour stem crisp for dessert sounded really good, so I chopped up the flower stalks, but them in a ceramic bowl topped them with some sugar and oats, and baked this in the toaster oven.
img: Dag Kvammen (Jan Mayen 2002)
I was impressed by how good it was, though perhaps anything sour would be good prepared in this fashion.