Easy Roasted Rhubarb Recipe (with Strawberries)

I’m HOOKED on this roasted rhubarb and strawberries, and I think you will be too! The sweet-tart, caramelized flavor is amazing with shortcakes, as well as over-pound cake, swirled into vanilla ice cream or yogurt, or spooned over breakfast bowls. For a paleo version, swap out the brown sugar for honey.

Why You'll Love This Recipe

These roasted rhubarb and strawberries have a rich, sweet-tart flavor and a luscious compote-like texture. They’re sweetened with maple syrup and a touch of brown sugar, with a hint of vanilla. In this oven method, there is minimal prep and your oven does the rest! Cleanup is a cinch and the resulting fruit is incredibly versatile.

As the fruit roasts, the juices along the edges brown like caramel, lending a delicious (yet subtle) bitterness that balances the sweet fruit. Strawberries lend a juicy sweetness, turning it into a sauce.

Serve the rhubarb and strawberries with gluten-free shortcakes, paleo shortcakes, coconut almond cake, or chocolate crackle cakes. The roasted fruit is also awesome swirled into ice cream, plain Greek yogurt bowls, or in breakfast bowls (it's featured in my book, Build-a-bowl!).

Ingredient Notes

• maple syrup
• packed light brown sugar 
• vanilla paste or vanilla extract
• pinch salt
• fresh rhubarb: (3 long stalks), cut into ½-inch diced pieces.
• strawberries, cut into ½-inch diced pieces.

Step-by-Step Instructions

Step 1

Preheat the oven to 375˚F (190˚C). Line a large, rimmed baking sheet with parchment paper. Prepare your rhubarb stalks by washing them well with cold water and trimming the leaves. Cut rhubarb into ½-inch pieces with a sharp knife or kitchen shears. Dice the strawberries into ½-inch pieces and add them to the same bowl as the cut-up rhubarb.

Step 2

In a medium bowl, combine the maple syrup, brown sugar, vanilla, and salt.  Stir until smooth. Add the pieces of rhubarb and strawberries, and fold to coat. Scrape the fruit (and any of the maple syrup mixture) onto a parchment-lined baking sheet and spread it in a single layer.  

Step 3

Roast in your preheated oven, stirring gently halfway through, until the fruit is very tender and the juices have reduced to a syrupy consistency, about 30 minutes (the edges will be browned, which is a good thing, as it will lend a caramel-like depth of flavor). Immediately transfer the fruit and any juices to a bowl and let cool completely (the fruit will release more liquid as it cools).  

Recipe Tips

• To prepare your rhubarb, wash and drain any excess water from the stalks. Be sure to trim any leaves as they are toxic and should not be eaten.

Serving Tips

Serve the rhubarb and strawberries with gluten-free shortcakes, paleo shortcakes, coconut almond cake, or chocolate crackle cakes. The roasted fruit is also awesome swirled into vanilla bean ice cream, yogurt, over French toast, or in breakfast bowls (it's featured in my book, Build-a-bowl!). You can also use this filling in a rhubarb crumble or crisp or as a pie filling!

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat or serve cold.

Make Ahead: The roasted rhubarb and strawberries can be refrigerated for up to 5 days in a covered container. Reheat as directed above, or serve cold.

Recipe FAQs

Stay Connected

I'd love to answer any of your questions and see what you're cooking!! Don't forget to give this recipe a star rating and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @nickisizemore so that I can share your creations!

Get the Recipe

Print Recipe Pin Recipe

Roasted Rhubarb (with Strawberries)

This roasted rhubarb with strawberries has a sweet-tart, caramelized flavor- amazing with shortcakes, pound cake, or swirled into ice cream.

Prep Time10 minutes mins

Cook Time28 minutes mins

Servings: 1 cup

Author: Nicki Sizemore

Ingredients

• ¼ cup maple syrup
• 1 tablespoon packed light brown sugar
• 1 teaspoon vanilla paste or extract
• Pinch salt
• ¾ pound rhubarb (3 long stalks), cut into ½-inch dice (2 heaping cups diced)
• ½ pound strawberries, cut into ½-inch dice (1 heaping cup diced)

Instructions

• Preheat the oven to 375˚F (190˚C). Line a large baking sheet with parchment paper.
• In a medium bowl, combine the maple syrup, brown sugar, vanilla, and salt. Stir until smooth. Add the rhubarb and strawberries, and fold to coat. Scrape the fruit (and any of the maple syrup mixture) onto a parchment-lined baking sheet and spread it in a single layer.
• Roast, stirring gently halfway through, until the fruit is very tender and the juices have reduced to a syrupy consistency, about 30 minutes (the edges will be browned, which is a good thing, as it will lend a caramel-like depth of flavor). Immediately transfer the fruit and any juices to a bowl and let cool completely (the fruit will release more liquid as it cools).
• Make Ahead: The roasted rhubarb and strawberries can be refrigerated for up to 5 days. Reheat or serve cold.

Notes

Recipe Tips

• • To prepare your rhubarb, wash and drain any excess water from the stalks. Be sure to trim any leaves as they are toxic and should not be eaten.

Serving Tips

Serve the rhubarb and strawberries with gluten-free shortcakes, paleo shortcakes, coconut almond cake, or chocolate crackle cakes. The roasted fruit is also awesome swirled into vanilla bean ice cream, yogurt, over French toast, or in breakfast bowls (it's featured in my book, Build-a-bowl!). You can also use this filling in a rhubarb crumble or crisp or as a pie filling!

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat or serve cold.

Make Ahead: The roasted rhubarb and strawberries can be refrigerated for up to 5 days in a covered container. Reheat as directed above, or serve cold.