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 and AWAKE, which are both featured in our new Mother's Day gift sets. 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, RAPTURE, 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!"
Roasted Rhubarb & Strawberry Topping
By Noreen Wasti
- 1 lb rhubarb, rough ends trimmed
- 1 lb strawberries, hulled
- 1/3 cup sugar
- 1/2 tsp pink peppercorns, crushed
- 3 Tbsp AWAKE olive oil
- 2 Tbsp RAPTURE vinegar
Preheat oven to 375° and line a large sheet pan with parchment paper.
Cut the rhubarb into batons (about 3 inches in length & a 1/2 inch wide) and the strawberries into quarters - and spread evenly on the sheet pan.
Top with sugar, pink peppercorns, AWAKE olive oil, and RAPTURE vinegar. Toss to combine.
Roast the rhubarb and strawberries, tossing at the halfway point, until tender and syrupy — about 25-30 - minutes.
Let cool before serving.
Store in an airtight container in the fridge for up to 5 days.