There is something so perfect in the combination of rhubarb and strawberries.
I’ve been wanted to try roasting strawberries for a while and since it was also rhubarb season, this fusion was inevitable. Also, it is so damn easy to turn grungy rhubarb stalks into tangy, sweet, gooeyness.
This breakfast experiment was another farmer’s market inspiration. How could it not when the Green City Market is a Saturday morning stroll away?
The spouse was in charge of the french toast part, while I took over the toppings. I wanted a little bite to complement the fruit , so I bought some herbs, mint to pair with the rhubarb and basil with the strawberries.
Clean and chop up the rhubarb and place in small saucepan with about a tablespoon of water and a tablespoon of sugar. I also splashed some vanilla extract on there to help it along.
Cover for a bit as it simmers. Be sure to stir it up occasionally to make sure it isn’t sticking and it is all melding together.
After about 20 minutes it will be done, though I let it simmer on the lowest heat until the bread element of the meal was ready to be topped.
While the rhubarb goes through its metamorphosis, chop up those strawberries and put them in a ceramic baking pan. Pour 2 tablespoons of vanilla extract and a sprinkle a light layer of sugar on top.
I added a touch of balsamic vinegar in there too. This goes in the oven for a while, about 40-60 minutes and make sure to randomly stir it up.
If you are like me , it takes that long because you keep opening the oven to be tantalized with the aroma.
Once they are done, the berries will be swimming in their juices and almost be like jam. And they’ll smell incredible.
By now your husband has finished the french toast.
Now simply top two slices of french toast with the roasted strawberries and be sure to pour some of the juice on there. Lather up the rhubarb and spread that on another two slices.
Top the strawberry french toast with chopped fresh basil and the rhubarb with chopped fresh mint.
Pair with a cup of coffee or a mimosa.