The strawberries become almost jam like in this dish and are the perfect sweet match for tarty rhubarb.

You'll Need

1 bunch of rhubarb, stems chopped into 2 inch lengths

1 250g punnet of fresh strawberries, halved

1/4 cup pure maple syrup

1 tbs balsamic vinegar

Brioche or sourdough bread

1/2 cup ricotta

extra maple syrup to serve


Pre heat oven to 170C.

Place the rhubarb and strawberries in a bowl and toss through the maple syrup and balsamic vinegar to coat.

Scatter the rhubarb and strawberries in a single layer over a non-stick baking paper lined tray.

Bake for 45 minutes and set aside to cool.

Toast the bread and smear over a heaped tablespoon of ricotta, spoon over the fruit and serve.


Write A Comment