“Dessert” for breakfast is a Saturday morning luxury for my family. Apple pie and cheddar cheese, custard tarts, nutty bread puddings and rich cakes with creamy curd. A little indulgence before our week begins and practicality fill our plate.
A classic combination of strawberry and rhubarb, wrapped up in a sweet-savory syrup, this recipe has become a lazy morning mainstay in my kitchen during the summer months. Paired with buttery oatmeal, a slice of warm bread or spooned over thick French toast it’s comfort food at it’s best.
Makes 5 cups
- 2cups hulled strawberries, cut in half
- 3cups roughly chopped rhubarb
- 1/4 cup maple syrup
- 1/4 cup sweet vermouth
- 1tablespoon balsamic vinegar
- 1teaspoon sea salt
- Preheat oven to 350 degrees with a rack positioned in the middle of the oven. Line a rimmed baking sheet or large cooking dish with parchment paper, this is a juicy dish and you don’t want the delicious juices running all over your oven.
- In a large bowl mix the strawberries and rhubarb. In a small bowl whisk together the maple syrup, sweet vermouth, balsamic vinegar and salt. Pour this over the rhubarb and strawberries, gently tossing until coated. Spread the fruit out on the baking dish in a single layer, drizzling the juices over the fruit and slide into the oven.
- Roast the fruit for about 40 minutes, the juices should be thick and the rhubarb tender to touch. Transfer to a bowl once out of the oven and still warm. Use immediately or store in the fridge for up to one week.
Photo and recipe courtesy of http://food52.com/recipes/12406-roasted-rhubarb-and-strawberries