Description
A vibrant dessert combining roasted rhubarb and strawberries with a maple-brown sugar glaze. Tangy and sweet, this easy oven-roasted treat highlights seasonal produce for a summer-fruit masterpiece.
Ingredients
Maple syrup (1/3 cup, Grade B preferred)
Light brown sugar (2 tablespoons, packed; substitute coconut sugar)
Vanilla paste or extract (1 teaspoon)
Salt (pinch)
Rhubarb (3 stalks, ½-inch diced)
Strawberries (4 cups, ½-inch diced)
Instructions
Preheat oven to 375°F (190°C) with fan off
Line baking sheet with parchment paper
Wash and trim rhubarb, cutting into ½-inch pieces
Halve and dice strawberries into uniform ½-inch pieces
In a bowl, combine maple syrup, brown sugar, vanilla, and salt until homogenized
Fold in rhubarb and strawberries until fully coated
Spread mixture on prepared baking sheet with 2-inch buffer around edges
Roast for 15 minutes, then stir and roast 10-15 minutes until tender and caramelized
Notes
Use non-alcoholic vanilla extract if avoiding alcohol
Rhubarb stalks should be firm with no blemishes
Strawberries must be fully ripe for best flavor
Store in airtight container up to 3 days
Serves best at room temperature
- Prep Time: 15
- Cook Time: 30
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 30g
- Sodium: 120mg
- Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 1g
- Cholesterol: 0mg