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.
latest issue:
Issue #102
Before we say goodbye to the the warmer weather, we're sneaking in one last bite of moreish nibbles inside the latest issue of dish. When it's time to retreat indoors, welcome the changing of the seasons with bountiful early autumn produce cooked to perfection. Our Dinner for Six Section will have you well prepared for all your family and friends by the time Easter rolls around with two stellar menus to choose from. And when the holidays are over, our snappy midweek meals will be waiting for you in our Food Fast section. You'll want to keep a glass handy, too, our top-rated Aussie Shirazes are the perfect accompaniment at dinnertime.