- 2 1/2 cups fresh, organic strawberries, cut in half or blueberries or both
- 3 cups chopped rhubarb
- 2 TBSP maple syrup
- 2 TBSP balsamic vinegar
- 1⁄8 cup fresh mint, chopped and save a few sprigs as garnish
- a pinch sea salt
- 1⁄2 cup walnut halves, lightly toasted
- Your "bowl" of choice: quinoa, oatmeal, plain yogurt or kefir.
Preheat the oven to 350 degrees with a rack positioned in the middle of the oven.
In a small baking dish, combine the strawberries and rhubarb. Spread the fruit out on the baking dish in a single layer. Set aside.
In small measuring cup, whisk together the maple syrup, balsamic vinegar and salt. Pour this over the rhubarb and strawberries, and gently toss until well-coated.
Spread the fruit out on the baking dish in a single layer, making sure the juices cover the fruit. You want to preserve the juices for your topping mixture.
Place into the oven and roast for 35–40 minutes until the juices have thickened and the rhubarb is soft and tender.
Once it is out of the oven and still warm, transfer to a bowl. Now you have a wonderful addition to your breakfast bowl.
You can use it immediately, served atop quinoa or oatmeal, or you can top your favorite plain yogurt or kefir.
Add walnuts and a sprig of mint.
Store the leftovers in the fridge.
Makes about 6 servings
In Central PA, you can get good quality yogurt here.
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