One of my favorite ways to cook with summer fruits besides enjoying as is is to roast them. This technique is especially perfect for those lingering berries that are begging to be eaten but are not quite 100% any more. I tend to roast strawberries often as we cannot seem to finish a half of a flat fast enough. It works beautifully so do not be afraid of ruining the fruit; it will only enhance it. And a plus is that the clean is minimal.
When presented with some spring time rhubarb recently, I decided to roast it alongside some sad strawberries. Roasting really brings out the flavor of the slightly bitter rhubarb, and jammy berries. Both were rather ripe so all that was needed was a little sugar along with some vanilla bean paste which was added at the very end. Roasting the rhubarb and strawberries will break them down, and all you will need to do is stir well before serving. Simple isn’t it?
Some of the many ways to enjoy this recipe besides eating it by the spoonful is to use it with desserts or breakfast. I like to serve the roasted strawberry rhubarb compote over warm vanilla pudding, or alongside a thick slice of angel food cake. It is also wonderful drizzled over ice cream or stirred into thick Greek yogurt. Or how about serving with brunch pancakes or waffles.