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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. —The Editors
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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