Ingredients

The following ingredients have 5 Servings
  • 3 cups coarsely chopped rhubarb
  • 2 cups hulled strawberries, cut in half
  • 1/4 cup maple syrup
  • 1/4 cup sweet vermouth
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon sea salt

Instruction

  • Place a rack in the middle of the oven; heat to 350°F. Line a rimmed baking sheet or large baking dish with parchment paper (this is a juicy dish and you don't want the delicious juices all over your oven).
  • In a large bowl, mix the rhubarb and strawberries. In a small bowl, whisk the maple syrup, vermouth, vinegar, and salt. Pour over the rhubarb and strawberries, gently tossing to coat.
  • 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 thickened and the rhubarb is tender to the touch.
  • Transfer to a serving bowl and serve warm.
  • <strong>Do Ahead:</strong> The fruit can be roasted 1 week ahead. Store in an airtight container in the refrigerator.