Roasted rhubarb and strawberry topping

INGREDIENTS

1 lb rhubarb, rough ends trimmed

1 lb strawberries, hulled

1/3 cup sugar

1/2 tsp pink peppercorns, crushed

3 tbsp of Brightland Awake Extra Virgin Olive Oil

2 tbsp of Brightland Rapture Balsamic Vinegar

METHOD

Preheat oven to 180°C/Gas 4 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 Extra Virgin Olive Oil, and Rapture Balsamic 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.

Recipe credit: Brightland