Noreen Wasti, Brightland's Chef in Residence, has created an elegant, rosy pink topping that makes the most of spring produce. Her beautiful roasted rhubarb and strawberry compote is made with Rapture Balsamic Vinegar and Awake Extra Virgin Olive Oil. This juicy, jammy topping would be delightful for a special Mother's Day brunch — or simply elevate everyday bites by adding a dollop to yogurt bowls or toast.
"Oven roasted fruit is a vibe — the result is jammy, syrupy, and delicious without the toil of standing over the stove with a thermometer stirring away. In this recipe ombre rosy hued stalks of Spring rhubarb along with strawberries are roasted until tender and juicy."
I use Awake Extra Virgin Olive Oil, Rapture Balsamic Vinegar, and pink peppercorns in the mix to bring forward a savory, piquant bite that melts perfectly into the fruit (yeah I know — rhubarb is a vegetable). Enjoy this luscious topping dolloped on your yogurt bowl in the morning, with a slice of cake, alongside some ice cream, spread on toast, and more!" -Noreen
