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.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.