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.
Servings: 1 cup
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
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- 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. Loved this recipe? Check out @nickisizemore for more!