Ingredients:

  • 1 lb fresh strawberries, hulled and quartered
  • 1 lb rhubarb, sliced into 1-inch pieces
  • 1/2 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 tbsp cornstarch
  • 1 tbsp water

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, toss the quartered strawberries and sliced rhubarb with the sugar, lemon juice, and salt until evenly coated.
  3. Spread the fruit mixture onto the prepared baking sheet in a single, even layer.
  4. Roast for 25-30 minutes until the strawberries look shrunken and jammy and the rhubarb is tender with caramelized edges.
  5. Remove from the oven and stir in the vanilla extract.
  6. For a thicker consistency, mix cornstarch and water to create a slurry, drizzle over the hot fruit, and stir for 1-2 minutes until glossy and translucent.