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These lightly sweetened gluten free shortcakes are almond-scented and supremely tender, perfect with roasted rhubarb, strawberries and billows of whipped cream!
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Roasted Strawberries & Rhubarb

I’m HOOKED on these roasted strawberries and rhubarb, and I think you will be too! The sweet-tart, caramelized flavor is amazing with the shortcakes, as well as over pound cake, swirled into ice cream or yogurt, or spooned over breakfast bowls. For a paleo version, swap out the brown sugar for honey.
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 6 people


  • 3 tablespoons maple syrup
  • 1 tablespoon packed light brown sugar
  • 1 teaspoon vanilla extract
  • Pinch salt
  • 2 cups diced rhubarb (3-4 stalks)
  • 1 cup diced strawberries


  • Preheat the oven to 375˚F.
  • In a small bowl, combine the maple syrup, brown sugar, vanilla and salt. Stir until smooth.
  • Place the rhubarb and strawberries in a large bowl and pour the maple syrup mixture over. Toss gently to coat. Scrape the fruit onto a parchment-lined baking sheet and spread in a single layer. Roast 30-35 minutes, stirring gently halfway through, or until the rhubarb is very tender and the juices have reduced and look slightly syrupy (the edges will look a bit browned). Immediately transfer the fruit and juices to a bowl.


Make it Ahead: The roasted fruit can be refrigerated for up to 5 days. Reheat or serve cold.