- Prep time 20 minutes
- Cook time 40 minutes
- makes About 5 cups
Inspired by Heidi Swanson's Super Natural Everyday.
The more I shop at the local farmers' 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'm 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, holds its shape, and is complemented with a delicious syrup. Simplicity at it its finest. —Ladystiles
Test Kitchen Notes
Ladystiles, who developed this delightful roasted rhubarb and strawberries recipe, is a photographer and writer on her food blog, "The Beauty of Life." You won't be able to get enough of this classic combination of strawberries and rhubarb, wrapped up in a sweet-savory syrup, which consists of maple syrup, sweet vermouth, balsamic vinegar, and a touch of sea salt. Keep in mind that you can always season with more salt after it comes out of the oven, so less is more, depending on the type of salt that you use. Some reviewers have recommended cutting the salt in half, or using kosher salt instead of sea salt. Totally up to you!
This recipe also couldn't be easier to make. All you have to do is chop the strawberries and rhubarb, toss with the syrup mixture, and roast in the oven. The salt, vermouth, and balsamic take this dish into savory territory—in a good way. Serve spooned onto ice cream or a slice of sweet bread, a biscuit, oatmeal, or French toast. Or simply eat it out of a bowl with a spoon, it's that good. One commenter also recommended freezing after roasting, then breaking it up into pieces and adding to a smoothie. Fantastic idea, and one you ought to consider if you've got some extra leftover. Definitely have this recipe on hand whenever rhubarb is in season, and feel free to experiment with different types of fruit. Whether for breakfast or dessert, there are so many ways you can use the roasted rhubarb and strawberries. —The Editors
coarsely chopped rhubarb
hulled strawberries, cut in half
- Place a rack in the middle of the oven; heat to 350°F. Line a rimmed baking sheet or large baking dish with parchment paper (this is a juicy dish and you don't want the delicious juices all over your oven).
- In a large bowl, mix the rhubarb and strawberries. In a small bowl, whisk the maple syrup, vermouth, vinegar, and salt. Pour over the rhubarb and strawberries, gently tossing to coat.
- Spread the fruit on the prepared sheet in a single layer, drizzling the juices over the fruit. Roast for about 40 minutes, until the juices are thickened and the rhubarb is tender to the touch.
- Transfer to a serving bowl and serve warm.
- Do Ahead: The fruit can be roasted 1 week ahead. Store in an airtight container in the refrigerator.