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.