One of the best things about summer is the abundance of fresh berries at the market. But it's often the case that our eyes are bigger than our stomachs, and the once plump and happy fruit we bought at the beginning of the week can start to look a little sad in the fridge. Fear not! Here are 10 ways to turn those berries around and make them taste just as delicious as -- if not even better than -- their perkier counterparts.
2 cups hulled strawberries, cut in half
3 cups roughly chopped rhubarb
1/4 cup maple syrup
1/4 cup sweet vermouth
1 tablespoon balsamic vinegar
1 teaspoon sea salt
1. Preheat oven to 350 degrees with a rack positioned in the middle of the oven. Line a rimmed baking sheet with parchment paper.
2. In a large bowl mix the strawberries and rhubarb. In a small bowl whisk together the other ingredients. Pour over the rhubarb and strawberries, gently tossing until coated. Spread the fruit out on the baking dish in a single layer.
3. Roast the fruit for about 40 minutes, the juices should be thick and the rhubarb tender to touch. less