I am trying to make the best of this prolonged spring that sometimes goes back to late winter but never goes far enough to turn into summer.
Finding local rhubarb along with strawberries give me the greatest happiness, and I can never get tired of having them around, and in big quantities. My fridge has a limited capacity and it surely couldn’t host my compulsive strawberry and rhubarb shopping, therefore roasting part of the fruits was pretty much mandatory.
Both are fantastic roasted until soft, but I love them enriched by a slightly different flavour profile – one with balsamic, and one with vanilla. I then used them interchangeably in my breakfast bowls of porridge and muesli. They are also perfect as a topping for pancakes, waffles, french toast, biscuits, too. Or stirred into cakes, muffins or scones. The sky is the limit.
Roasted Strawberries with Balsamic
1 tablespoon balsamic vinegar
Preheat the oven to 180C/350F. Line a nonstick baking sheet with edges or a large cake tin with parchment and set aside.
In a large bowl, combine sugar, water, and vinegar. Cut each strawberry into halves, then add them to the sugar syrup and toss well to coat. Transfer to the baking dish and pour over any leftover liquid.
Roast for about 30 minutes, until the juices are thickened but not burnt. Remove from the oven and transfer from the baking dish to a bowl using a spatula. Let cool before serving.
2 tablespoons water
Preheat the oven to 180C/350F. Cut the rhubarb into 1-inch pieces and places in a non-stick baking dish. In a small bowl, combine lemon zest and juice, vanilla, sugar, and water. Pour on the rhubarb pieces and toss to coat well. Bake for about 20 minutes until the rhubarb is soft but still holds its shape. Remove and let cool before serving.
Bake for about 20 minutes, or until the rhubarb is soft but still holds its shape. Remove and let cool before serving.