Roasted Rhubarb and Strawberries

Strawberries that actually taste like strawberries are finally here - hooray! There is also still rhubarb at the Farmer’s Market and in the markets as well. That combo, a beloved celebration of Spring and early Summer, shows up in jam, muffins, swirl ice cream, pies and compotes. Good stuff and a marriage of flavors that really defines synergy - more than the sum of two parts. Cruising through Food52 looking for a new twist on this combination, I found the recipe above. Ladystiles who writes a food blog, The Beauty of Life, is responsible for the post. She claims Heidi Swanson’s “Super Natural Every Day” cookbook as her inspiration and since that cookbook is a favorite of mine, my attention was captured. The Food52 editors make the comment that “Salt, Vermouth, and balsamic take this dish into savory territory -- in a good way” - now, I’m in. The recipe is very simple and if you drink Negronis or Manhattans, you have all the ingredients in your pantry. Ingredients

• 2 cups strawberries- rinsed, hulled and cut in half
• 3 cups rhubarb - roughly chopped
• ¼ cup maple syrup
• ¼ cup sweet Vermouth
• 1 tablespoon balsamic vinegar (I used McEvoy Ranch Aged Balsamic Vinegar.)
• 1 teaspoon sea salt (I used a little less salt.)

Directions

1. Preheat oven to 350F.
2. Line a baking sheet with parchment. (This is juicy and messy.)
3. Mix together maple syrup, Vermouth, balsamic and sea salt.
4. Toss with strawberries and rhubarb.
5. Pour onto parchment lined baking sheet.
6. Roast 40 minutes until juice is thick. (I checked and stirred half way through.)

Use immediately or store for 1 week. Good on ice cream, biscuits, oatmeal or French toast. Here are the ingredients ready to go into the oven. Here they are roasted half way - 20 minutes. Here they are - with the juice thick - coming out of the oven. Easy - right? - and seriously delicious. That savory comment still had me thinking. We did a recent event with Nicasio Cheese Company and I had an unopened package of Foggy Morning and some guests dropping by. This roasted goodness was outrageously delicious with this fresh cheese - any fresh cheese, really. Add a little more rose colored joy to the mix and serve with McEvoy Ranch 2017 Rosebud Wine - so perfect! Enjoy!