Roasted Rhubarb And Strawberries

• 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.rnrnLine a rimmed baking sheet or large cooking dish with parchment paper, this is a juicy dish and you don't want the delicious juices running all over your oven.
2. In a large bowl mix the strawberries and rhubarb. In a small bowl whisk together the maple syrup, sweet vermouth, balsamic vinegar and salt. Pour this over the rhubarb and strawberries, gently tossing until coated.rnrnSpread the fruit out on the baking dish in a single layer, drizzling the juices over the fruit and slide into the oven.
3. Roast the fruit for about 40 minutes, the juices should be thick and the rhubarb tender to touch.rnrnTransfer to a bowl once out of the oven and still warm.rnrnUse immediately or store in the fridge for up to one weekrnrnServe spooned onto ice cream or a slice of sweet bread, a biscuit, oatmeal or french toast.

hulled strawberries, rhubarb, maple syrup, sweet vermouth, balsamic vinegar, salt

Taken from food52.com/recipes/12406-roasted-rhubarb-and-strawberries (may not work)