Roasted Rhubarb and Strawberries

By • June 9, 2011 • 29 Comments



Author Notes: Inspired by Heidi Swanson's, Super Natural Everyday

The more I shop at the local farmer's market (we have four each week) and find the best sources for local and organic produce, our meals radiate with simple fruits, vegetables and good quality meats. Sadly rhubarb is just passing the peak and strawberries are giving way to other summer berries. This is one last hurrah to the first sweet bounty of the season. I am regretfully used to overly sweetened rhubarb dishes that tend to mask the bite that rhubarb offers. This, thankfully is not one of those sugar laden dishes. The rhubarb is delightfully roasted, holding is shape and is complimented with a simple syrup that is created with juicy strawberries, balsamic vinegar, sweet vermouth, pure maple syrup and a pinch of salt. Simplicity at it its finest.
Ladystiles

Food52 Review: WHO: Ladystiles is a photographer and writer on her food blog, The Beauty of Life.
WHAT: The classic combination of strawberry and rhubarb, wrapped up in a sweet-savory syrup.
HOW: Chop strawberries and rhubarb, toss with maple syrup, vermouth, balsamic vinegar, and salt, and roast.
WHY WE LOVE IT: The salt, vermouth, and balsamic take this dish into savory territory -- in a good way. It'd be perfect on ice cream or yogurt, baked into a crostata, or just eaten by the spoonful.
A&M

Makes 5 cups

  • 2 cups hulled strawberries, cut in half
  • 3 cups roughly chopped rhubarb
  • 1/4 cup maple syrup
  • 1/4 cup sweet vermouth
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon sea salt
  1. Preheat oven to 350 degrees with a rack positioned in the middle of the oven. Line a rimmed baking sheet or large cooking dish with parchment paper, this is a juicy dish and you don't want the delicious juices running all over your oven.
  2. In a large bowl mix the strawberries and rhubarb. In a small bowl whisk together the maple syrup, sweet vermouth, balsamic vinegar and salt. Pour this over the rhubarb and strawberries, gently tossing until coated. Spread the fruit out on the baking dish in a single layer, drizzling the juices over the fruit and slide into the oven.
  3. Roast the fruit for about 40 minutes, the juices should be thick and the rhubarb tender to touch. Transfer to a bowl once out of the oven and still warm. Use immediately or store in the fridge for up to one week Serve spooned onto ice cream or a slice of sweet bread, a biscuit, oatmeal or french toast.
  • This recipe is a Wildcard Contest Winner!
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Comments (29) Questions (3)

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2 months ago JoAnn

Delicious, however it doesn't make 5 cups of ROASTED fruit, more like 2.

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2 months ago Adelucchi

Thanks for this recipe! I grew up in Texas and rhubarb was not in our life! So when I found rhubarb in my CSA box of course I looked to my favorite source for recipes. I read many recipes and this one spoke to me because of the oven preparation and the sugar content. I used date sugar and thats the only change I made. It turned out beautifully! I am using it with my homemade granola for breakfast and didn't have enough to try on ice cream or sorbet. Well, I guess I will have to hit the farmers market for more strawberries and rhubarb!!

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3 months ago LeeLeeBee

I was inundated with strawberries (oh, darn) and just had to make this recipe, despite having no rhubarb or vermouth on hand. I substituted strawberries for the whole amount of the fruit and substituted orange juice for the vermouth. Delicious - and I'm sure that the recipe as written will be even better!

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about 1 year ago Sammi M

I made this for a dinner party and it was a huge hit! Everyone ate it up. It was very easy too.

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about 1 year ago The Muddy Kitchen

Made this tonight. Didn't tell anyone else about it because I just about ate the whole dang thang!

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about 1 year ago Sharyn Anhalt

Didn't have vermouth and only had a handful of strawberries. Used about 5 cups of rhubarb and 1/2 cup of strawberries, substituted some orange infused grappa for the vermouth - it's incredibly delicious! The strawberry flavor still comes through, the tartness is tempered while not too sweet. Will be making this over and over.

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about 1 year ago piacere

Delectable! I had a little exttra, maybe 3/4 cup extra, rhubarb and tossed it all in. It was luscious with plain Greek yogurt for dessert and breakfast.

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over 1 year ago Jennifer Ann

So good! I didn't have the vermouth, and so used cream sherry. Used grocery store fruits, cannot wait to dry again with berries and rhubarb from the garden.

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about 2 years ago carswell

I didn't have any red vermouth so I substituted Martini Bianco. Heavenly.

I drained all the juices into a small pan and concentrated them to a thick syrup. It makes the final product a bit more cohesive.

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about 2 years ago Coffee Pencil Knife

This recipe was K I L L E R. What a wonderful combination of flavors.

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about 2 years ago Margaret McCormick

Genius -- never would have occurred to me to ROAST strawberries and rhubarb. Made it with dry Riesling instead of sweet vermouth. Delicious! Serving with frozen yogurt for dessert. Recommend!

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about 2 years ago davidpdx

How easy is this! Just picked up beautiful rhubarb and strawberries from the Portland farmers' market; tossed the ingredients into the oven; and wow, what great flavors. Juice came out nice and syrupy, too. Tough getting it into a storage container, though: one spoonful for the container...one spoonful for me...one for the container...one for me...

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about 2 years ago tweeter10

This recipe is a keeper! Substituted white wine for Vermouth and it came out great!

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about 2 years ago Ladystiles

WOW! What an honor! I am so glad y'all like the recipe!

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about 2 years ago Patty Bransford

Whole Foods and Fresh Market carry the "real" cherry juice.

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about 2 years ago SSChilders

I made this for Father's Day dinner last night and served it on top of ice cream. It was delicious! I have leftovers and I think they'd be great on waffles for breakfast.

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about 2 years ago carswell

My local farmers' market started on Saturday morning and I bought both rhubarb and field strawberries - so I decided to give this a whirl.

After roasting the fruit, I drained the juices into a small pan and reduced them to a thick syrup as I thought this would make a better compote. I did a taste test with some vanilla ice cream. Delicious.

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about 2 years ago Clm2020

This recipe sounds amazing, can't wait to try it!

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about 2 years ago HannahTGH

I made these strawberries, minus the rhubarb and vermouth, and then added them to a reduced orange-juice pan sauce and served them over chicken. Unbelievable! I also made a batch with the strawberries and rhubarb together, and then put that into some black-pepper infused coconut milk and froze the mixture into icepops. Yum yum :) Thanks for the great recipe Ladystiles!

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about 2 years ago mgo19991

I am getting ready to start a batch of scones. This looks like the perfect topping along with my Devonshire clotted cream.