There is a reason these two summer staples are so frequently paired. The sweetness of the berry complements the tartness of the rhubarb. When combined, the sturdy rhubarb strings bind so the result isn't too thin.
Roasting, my undoubtedly favorite quick cooking technique, brings this together in a snap. Pop it in the oven and less than 30 minutes later you have "jam". Enjoyed over ice cream, on toast, or mixed with goat cheese and spread over crackers, this quick jam is a keeper.
Quick Strawberry Rhubarb "Jam"
- 1 quart of strawberries, cleaned, trimmed and cut in half
- 4 stems of rhubarb, scrubbed and cut into 1 inch crescents
- 1 tablespoon balsamic vinegar
- 1 teaspoon sugar
- Preheat the oven to 375 degrees
- Toss the berries, rhubarb, sugar and balsamic vinegar together
- Spread on a baking sheet in a single layer
- Roast for 20-25 minutes, mixing once
- Let cool, blend until chunky but combined
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