Roasting strawberries and rhubarb together in a little pure maple adds a deeper flavor to this sweet and tart classic combination and can be used as a simple topping for vanilla ice cream or in a healthy yogurt parfait.
The real harbinger of spring (and early summer) is the arrival of rhubarb in the marketplace. I absolutely love the combination of tart rhubarb with sweet strawberries, as exhibited by these recipes for strawberry-rhubarb cobbler, strawberry-rhubarb crisp bars, strawberry-rhubarb pancakes, strawberry-rhubarb crumble muffins, strawberry-rhubarb cream cheese bars, strawberry-rhubarb pie, strawberry-rhubarb bread, strawberry-rhubarb streusel cake, and of course, refreshing (and boozy) strawberry-rhubarb smashes. (Holy cow I've made a lot of strawberry-rhubarb recipes!)
For this year's iteration of the strawberry-rhubarb flavor combination, I opted to roast the two together in a little maple syrup to really bring out their flavor.
The resulting roasted strawberry and rhubarb is absolutely delicious served warm over a bowl of vanilla bean ice cream. Or if you're looking for a healthier treat, it pairs just as wonderfully with vanilla yogurt layered in a parfait topped with granola.
Hey there, delicious (and nutritious!) breakfast!
What is your favorite way to pair strawberries and rhubarb?
Roasted Strawberries and Rhubarb (printer-friendly version)
makes about 3 cups
1 pound strawberries, hulled and quartered
1 pound rhubarb, chopped into 1/4"-1/2" pieces
1/3 cup maple syrup
1. Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper and set aside.
2. Place the quartered strawberries and chopped rhubarb in a medium bowl. Drizzle with the maple syrup and stir to coat. Let the mixture sit for 5 minutes.
3. Turn the strawberry and rhubarb mixture onto the prepped baking sheet and spread into an even layer.
4. Roast in the oven for 40 minutes, or until the juices have thickened and the fruit has softened.
5. Let cool for 5 minutes and then spoon both the fruit and their juices into a bowl. Serve warm with ice cream or cover and chill in the refrigerator to make yogurt parfaits. The roasted strawberry and rhubarb mixture can be kept in the refrigerator for up to five days.
makes about 3 cups
1 pound strawberries, hulled and quartered
1 pound rhubarb, chopped into 1/4"-1/2" pieces
1/3 cup maple syrup
1. Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper and set aside.
2. Place the quartered strawberries and chopped rhubarb in a medium bowl. Drizzle with the maple syrup and stir to coat. Let the mixture sit for 5 minutes.
3. Turn the strawberry and rhubarb mixture onto the prepped baking sheet and spread into an even layer.
4. Roast in the oven for 40 minutes, or until the juices have thickened and the fruit has softened.
5. Let cool for 5 minutes and then spoon both the fruit and their juices into a bowl. Serve warm with ice cream or cover and chill in the refrigerator to make yogurt parfaits. The roasted strawberry and rhubarb mixture can be kept in the refrigerator for up to five days.
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