Roasted Rhubarb and Strawberries
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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
- 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.
- 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.
- 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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about 1 month 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.
10 months 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.
11 months ago Coffee Pencil Knife
This recipe was K I L L E R. What a wonderful combination of flavors.
11 months 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!
11 months 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...
11 months ago tweeter10
This recipe is a keeper! Substituted white wine for Vermouth and it came out great!
11 months ago Ladystiles
WOW! What an honor! I am so glad y'all like the recipe!
11 months ago Patty Bransford
Whole Foods and Fresh Market carry the "real" cherry juice.
11 months 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.
11 months 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.
11 months ago Clm2020
This recipe sounds amazing, can't wait to try it!
11 months 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!
11 months ago mgo19991
I am getting ready to start a batch of scones. This looks like the perfect topping along with my Devonshire clotted cream.
11 months ago JULS
I love stewed rhubarb with natural yogurt but it takes so much sugar to offset the bitter taste. Anybody know any healthier alternatives to sugar I could try?
11 months ago cook4fun
Juls, I begin by tossing the rhubarb with a small amount of honey. I lightly cook some apples and then stir in the rhubarb and any accumulated juices and cook just until the rhubarb is soft. The apples had a lot of natural sweetness so really very little honey is needed to offset the rhubarb. Delish. . .as is the sound of this roasted rhubarb.
11 months ago Randi
Just came home w/ strawberries and rhubarb from the food co-op and was thinking about what to make besides pie or cobbler. I must go make this right now!
11 months ago Randi
And, what a hit. I served this w/ vanilla ice cream and lightly sweetened whipped cream. Delicious.
11 months ago lazychef
Great idea! It seems like this would freeze well...any thoughts?
11 months ago Terrie Robbins
I'm making this tonight for a small dinner party and serving it with grilled peaches.
11 months ago Terrie Robbins
ChefJune, "joints seize"... does rhubarb bother arthritis? My husband is showing the early signs of it and gout.
11 months ago Jukesgrrl
Do you know about the cherry juice remedy for gout? I have a friend who's a contractor (self-employed, so he HAS to work at job sites) and he is troubled by gout. He drinks organic cherry juice (real, not one of those sweetened combo beverages) and says it works better than the prescription his specialist wrote for him. Apparently there's some chemical compound in cherries that counteracts uric acid. (I don't know about eating cherries, never asked him.) Some supermarket chains don't carry it (although my local Albertson's does), but it's easily found at places such at whole/health food markets. If rhubarb bothers ChefJune, maybe cherries could have the opposite effect. Good luck. BTW, sounds like this would be great with grilled peaches, excellent idea.
11 months ago ChefJune
Oh what a great idea! I wish I could eat rhubarb -- I love it -- but it makes my joints seize and I had to decide that walking was more important than eating rhubarb. :-(