Roasted Rhubarb and Strawberries with Orange and Balsamic Vinegar
Photography by Manja Wachsmuth.
Great for dessert but also fantastic for breakfast – try these gorgeous roasted fruits with granola and yoghurt or as a topping for porridge.
Serves: 4
INGREDIENTS
6 red stalks rhubarb, cut 5 cm lengths
2 punnets strawberries, hulled and halved if large
½ lemon, cut through the stem end and thinly sliced
1/3 cup caster sugar
zest and juice 1 large orange
2 tablespoons balsamic vinegar
½ teaspoon ground ginger
To serve
Ice cream
crisp sweet biscuits, roughly crumbled
METHOD
Preheat the oven to 180˚C.
Combine all the ingredients and place in a large baking dish that is fully lined with baking paper, ensuring the paper comes up the sides of the dish to contain the juices.
Roast for 20 minutes, gently turning once until the fruit is soft but not falling apart.
Set aside until just warm or cool completely.
To serve: Place scoops of ice cream in serving dishes and top with the rhubarb. Scatter over the biscuits and dust with icing sugar.
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!