Is there anything better than a little ice cream on a hot summer day or night? It’s one of the good things in life. So let’s jazz it up with some fresh summer produce. How? Add roasted strawberries and rhubarb with maple and sherry.
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I’m not usually a fruit ice cream person but there is something different about freshly roasted berries on top of vanilla ice cream. Especially in summer. It’s perfect. And the maple and sherry it’s roasted with is also perfect. Adds the nicest warm touch and rich touch to the fruit.
This whole recipe is so simple. You just cut up the fruit then toss it with a maple and sherry mix. Place in an oven-safe dish and bake. I like to hit broil for a few minutes, at the end, to thicken it all up. And that’s it, friends. Take it out of the oven. Give it a little mash to thicken it some more. Finally, add it to whatever you like. Vanilla ice cream is what I prefer but yogurt is really good too. Even a toast with some ricotta and the roasted strawberries and rhubarb with maple and sherry on top would be amazing.
Ingredients needed for the Roasted Strawberries and Rhubarb
- Strawberries
- Rhubarb
- Maple syrup
- Dry sherry – You can skip if you need to but It’s a nice touch
- Vanilla
- Fresh lemon
How to make Roasted Strawberries and Rhubarb with Maple and Rhubarb
- Cut the strawberries in half or even thirds or quarters for larger berries.
- Trim the ends off the rhubarb then cut into 3/4 inch pieces, eyeballed.
- Maple syrup
- Dry sherry
Why we love this recipe…
- This is such a simple yet delicious recipe for summer fruit
- It’s a lovely change from using berries fresh
- Roasting in maple and sherry bring out such delicious flavor
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Tips for the Roasted Strawberries and Rhubarb with Maple and Sherry
- The fruit is great roasted but hit broil at the end to get a good consistency.
- Give it a little mash at the end to help thicken it up.
- Store leftovers in the fridge or freeze. You can serve it warm or cold.
Roasted Strawberries and Rhubarb with Maple and Sherry
Ingredients
- 1 16oz package of strawberries halved or cut into quarters
- 2 cups rhubarb, cut into 1 inch pieces about 2 medium rhubarb sticks
- 1/4 cup maple syrup
- 2 tbsp dry sherry you can omit but it adds good flavor
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 tbsp fresh lemon juice
Instructions
- Preheat oven to 425.
- Cut the rhubarb and strawberries and set aside.
- In a smaller bowl, mix the remainin ingredients.
- In a baking dish (8×8 is good) spread the fruit. Pour the maple mix over and give it a good, gentle stir to coat.
- Bake for 15 minutes, then turn it up to broil for 5 minutes. Remove and give it a gentle mash to thicken up.
- Serve over ice cream, yogurt, ricotta toast; lots of options!
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