Roasted Strawberries and Roasted Rhubarb

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

400 g/ about 15 oz fresh strawberries
1 tablespoon raw dark brown sugar
1 tablespoon water

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.


 

Vanilla-Roasted Rhubarb

3 stalks of rhubarb (about 250 g/ a bit over 1/2 lb)
juice and zest of one lemon
1 tsp pure vanilla extract (or 1 vanilla bean)
2 tablespoons light brown sugar

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.

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10 Comments

  1. Simo June 7, 2012

    foto meravigliose, parlano da sole…
    Il rabarbaro purtroppo non lo trovo qua!

    Reply
    • Valeria June 17, 2012

      eh, lo so…ma anche altra frutta acidula come l'uva spina o le albicocche potrebbero andare!

      Reply
  2. la domestique June 8, 2012

    I'm especially drawn to the roasted strawberries in muesli, it just looks so good!

    Reply
    • Valeria June 17, 2012

      It was pretty awesome, such a surprise! It totally twists the good, old muesli routine.

      Reply
  3. Roberta June 8, 2012

    Ciao Valeria,

    da food blogger friulana espatriata in Inghilterra mi sento il dovere di darti il benvenuto! Ti auguro tutta la fortuna che Londra e dintorni hanno da offrirti, e complimenti per il blog, l'ho appena scoperto ma già lo adoro!

    Roberta

    Reply
    • Valeria June 17, 2012

      Roberta, sono passata da te ed è stato amore, grazie di cuore per avermi lasciato un pensiero! Vedo affinità nella passione per i formaggi made in UK, eh? Bene bene 🙂

      Reply
  4. aghapimetka June 10, 2012

    beautful pictures

    Reply
    • Valeria June 17, 2012

      Thanks a lot for your kind words and for passing by!

      Reply
  5. Francesca June 11, 2012

    Replicata coi lamponi :-)))))) e anche con le mele, come be sai ;-))) Un bacio Vale e complimenti per le foto, sempre stupende!!!

    Reply
    • Valeria June 17, 2012

      Visto visto, che meraviglia! Grazie di cuore, e ricambio i complimenti, quei lamponi parlano da soli!

      Reply

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