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.
- 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.)
- Preheat oven to 350F.
- Line a baking sheet with parchment. (This is juicy and messy.)
- Mix together maple syrup, Vermouth, balsamic and sea salt.
- Toss with strawberries and rhubarb.
- Pour onto parchment lined baking sheet.
- 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!