Roasted Rhubarb and Strawberries with Orange and Balsamic Vinegar
Photography 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.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.