roasted rhubarb

sadly rhubarb is just passing the peak and strawberries are giving way to other summer berries. this is one last hurrah to the first sweet bounty of the season. the rhubarb is delightfully roasted, holds its shape, and is complemented with a delicious syrup. —ladystiles ladystiles, who developed this delightful roasted rhubarb and strawberries recipe, is a photographer and writer on her food blog, “the beauty of life.” you won’t be able to get enough of this classic combination of strawberries and rhubarb, wrapped up in a sweet-savory syrup, which consists of maple syrup, sweet vermouth, balsamic vinegar, and a touch of sea salt.

some reviewers have recommended cutting the salt in half, or using kosher salt instead of sea salt. all you have to do is chop the strawberries and rhubarb, toss with the syrup mixture, and roast in the oven. the salt, vermouth, and balsamic take this dish into savory territory—in a good way. one commenter also recommended freezing after roasting, then breaking it up into pieces and adding to a smoothie. definitely have this recipe on hand whenever rhubarb is in season, and feel free to experiment with different types of fruit. whether for breakfast or dessert, there are so many ways you can use the roasted rhubarb and strawberries.

the result? here’s the recipe—and then five great ways to use it: trim 1 pound of fresh rhubarb and cut it into 1/2-inch chunks. toss the rhubarb with 1 cup of granulated sugar. transfer the rhubarb to a 9-by-13-inch baking dish and refrigerate until the rhubarb begins to release its juices and the sugar is nearly dissolved, 2 hours or overnight. cover the baking dish with a piece of damp parchment and roast the rhubarb until tender, about 30 minutes.

transfer the baking dish to a wire rack and cool the rhubarb in its syrup. in a blender, combine 2 cups roasted rhubarb in syrup with 3/4 cup water and 1/3 cup fresh lemon juice. transfer the rhubarb mixture to a medium bowl and whisk in 1/2 cup brut prosecco and refrigerate until chilled. while it’s pretty terrific on its own, why not spoon this roasted rhubarb over a slice of lemon tart, rice pudding, or in place of the strawberries on this amazing cornmeal-almond cake with mascarpone? top with 1/4 cup drained rhubarb and drizzle the toast with a little of the rhubarb syrup.

a delicious alternative is to roast the rhubarb in the oven with a little orange juice and brown sugar. this roasting helps the rhubarb to keep preheat oven to 350°. place rhubarb and ginger in an 8×8″ baking dish; scatter sugar over and scrape in seeds from vanilla bean; step 1. heat oven to 200c/fan 180c/gas 6. rinse the rhubarb and shake off the excess water. trim the ends and cut the rhubarb into little finger-sized pieces., .

spread the fruit on the prepared sheet in a single layer, drizzling the juices over the fruit. roast for about 40 minutes, until the juices are preheat the oven to 300°. stir the rhubarb to coat it evenly in its juices. cover the baking dish with a piece of damp parchment and roast the pre-heat your oven to 190 degrees centigrade. slice you rhubarb into 1-inch pieces, discarding the ends and any leaves. add the rhubarb to a, .

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