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