Roasted Rhubarb and Strawberries

June 9, 2011


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
Prep time: 20 min
Cook time: 40 min

Ingredients

  • 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
In This Recipe

Directions

  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!

More Great Recipes:
American|Vinegar|Vermouth|Fruit|Maple Syrup|Rhubarb|Strawberry|Spring|Dessert

Reviews (34) Questions (3)

34 Reviews

Catrin May 21, 2018
Oh, yes on the salt— I added less than called for and still definitely too salty. And I love salt.
 
Deborah May 29, 2016
Just to emphasize - as others have written, yes, WAY too much salt. I've made it twice & forgot about the salt problem the second time. Now I've noted it on the copy that I printed. Halve the salt - you can always add more while it's warm.
 
Bar49 April 26, 2016
I made a baked rhubarb compote, just like this one and wrote about it on my memoir-ish food blog called Cooking the Kitchen. Here is a preview of my post. Check it out and do subscribe, and enjoy!<br /><br />IF IT IS SPRING, IT MUST BE TIME FOR RHUBARB….<br /><br />My favorite line in “A Christmas Memory” by Truman Capote is when the young narrator’s Aunt wakes up one morning, speaking aloud, and to her nephew Buddy, “”Oh my,” she exclaims, her breath smoking the windowpane, “It’s fruitcake weather!”” On my last shopping trip to the Food Coop, I purchased some thick, ruby red stalks of rhubarb. Like Buddy’s Aunt Sook, in Capote’s short story, I woke up and exclaimed to myself, “Oh my, it’s rhubarb weather!” Time to take the stalks out from the back of the bottom shelf of the refrigerator. They are so long, that placing them there horizontally, is the only place to store
 
Adrienne April 7, 2016
Delicious, but as per a previous comment, I will reduce the salt considerably next time - maybe as little as a pinch. You can always add more to taste. I added a couple shakes of cinnamon at the end.
 
Amandadp July 2, 2015
Loved this! Have made it twice in one week. Goes perfectly on ice cream, yogurt, bread and straight off the spoon!
 
JoAnn May 24, 2014
Delicious, however it doesn't make 5 cups of ROASTED fruit, more like 2.
 
Adelucchi May 14, 2014
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!!
 
LeeLeeBee May 4, 2014
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!
 
Sammi M. July 19, 2013
I made this for a dinner party and it was a huge hit! Everyone ate it up. It was very easy too.
 
The M. June 26, 2013
Made this tonight. Didn't tell anyone else about it because I just about ate the whole dang thang!
 
Sharyn A. May 30, 2013
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.
 
piacere May 25, 2013
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.
 
Jennifer A. April 21, 2013
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.
 
carswell July 24, 2012
I didn't have any red vermouth so I substituted Martini Bianco. Heavenly. <br /> <br />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.
 
Coffee P. July 8, 2012
This recipe was K I L L E R. What a wonderful combination of flavors.
 
Margaret M. June 23, 2012
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!
 
davidpdx June 20, 2012
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...
 
tweeter10 June 19, 2012
This recipe is a keeper! Substituted white wine for Vermouth and it came out great!
 
Author Comment
Ladystiles June 18, 2012
WOW! What an honor! I am so glad y'all like the recipe!
 
Patty B. June 18, 2012
Whole Foods and Fresh Market carry the "real" cherry juice.